If you’re craving a dish that feels like a warm hug in a bowl, look no further than this Potato and Sausage Chowder. It’s a wonderfully hearty, creamy soup that brings together tender potatoes, savory sausage, and a medley of vegetables in a rich, comforting broth. Whether it’s a chilly evening or just a day when you want something soul-satisfying, this chowder delivers that perfect combination of flavors and textures that will have you coming back for more. The Potato and Sausage Chowder is not just a meal; it’s an experience that transforms simple ingredients into something truly special.

Potato and Sausage Chowder Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for straightforward, wholesome ingredients that work harmoniously to build layers of flavor and texture. Each item plays a crucial role, from the hearty sausage providing depth, to the creamy potatoes giving comforting body, to the hearty wild rice adding a special nutty chewiness.

Olive oil: Used to sauté the sausage and veggies, adding a smooth, mild richness to start the chowder.
Sausages (6): Any flavor works, but choose a quality sausage to bring meaty, savory notes.
Onion (chopped): Adds sweetness and aroma that forms the base of the chowder.
Celery (2 stalks, sliced): Gives subtle crunch and earthiness, balancing the richness.
Carrots (2, sliced): Bring sweetness and vibrant color to the pot.
Garlic (2 cloves, minced): Infuses the chowder with a fragrant, savory depth.
Dried thyme (½ tsp): Offers a gentle herbal brightness that lifts the flavors.
Plain/all-purpose flour (3 tbsp): Creates the roux that thickens the chowder perfectly.
Chicken or vegetable stock (750 ml): The flavorful liquid base that simmers everything together.
Bay leaves (2): Impart subtle aromatic complexity during cooking.
Wild rice (100 g or ½ cup): Adds a nutty texture and heartiness to the chowder.
Potatoes (3 medium, peeled and cubed): The comforting star of the chowder, tender and creamy once cooked.
Single/light cream or half-and-half (375 ml or 1½ cups): Enriches the chowder with a luscious, velvety finish.
Salt: Essential for seasoning and tying all the flavors together.

How to Make Potato and Sausage Chowder

Step 1: Cook the Sausage

Start by heating olive oil in a large soup pot. Remove the sausage meat from its casings and crumble it into the pot. Cook, stirring occasionally, until it’s golden brown and completely cooked through. Once done, transfer the sausage to a plate, and if there’s excess fat left in the pot, drain most of it, leaving about two tablespoons behind to keep that lovely flavor for sautéing.

Step 2: Sauté the Vegetables

In the same pot with the reserved sausage fat, toss in the chopped onion, celery, and carrots. Cook on low heat for about 10 minutes, stirring now and then, letting these veggies soften and develop sweetness. Add the minced garlic and dried thyme, cooking for just 30 seconds more to release their fragrant aromas without burning.

Step 3: Make the Roux

Sprinkle the all-purpose flour evenly over the softened vegetables. Stir thoroughly to combine into a smooth paste, cooking for 2 to 3 minutes to cook out the raw flour taste. Then return the cooked sausage to the pot, mixing everything together. This roux will help thicken your chowder to that perfect creamy texture.

Step 4: Add Stock and Rice

Pour in a little bit of your chicken or vegetable stock gradually while stirring, ensuring the roux dissolves smoothly without lumps. Once it’s combined, pour in the remaining stock along with the bay leaves and wild rice. Bring the mixture to a gentle simmer and let it cook on low to medium heat for 30 minutes. This step allows the rice to absorb flavors and start softening beautifully.

Step 5: Cook the Potatoes

Add the peeled and cubed potatoes to the pot and continue cooking for another 15 minutes or until both the rice and potatoes are tender when pierced with a fork. This timing ensures the potatoes are creamy yet hold their shape, contributing that classic chowder heartiness.

Step 6: Finish with Cream

Stir in the light cream or half-and-half, seasoning the chowder with salt and pepper to taste. Warm through gently—avoid boiling after adding cream to keep it silky and smooth. Then remove the pot from the heat, allowing all those flavors to marry perfectly.

How to Serve Potato and Sausage Chowder

Garnishes

A sprinkle of fresh parsley adds a burst of color and a hint of brightness that beautifully contrasts the chowder’s creamy richness. You can also consider a dash of cracked black pepper, shredded cheddar, or even some crispy bacon bits for extra texture and flavor.

Side Dishes

Potato and Sausage Chowder is hearty enough to be a meal on its own but goes wonderfully with crusty bread or buttery garlic rolls to soak up every last bit. A crisp green salad with a tangy vinaigrette can lighten the meal, balancing its richness.

Creative Ways to Present

Serve the chowder in rustic bread bowls for a charming, edible presentation that always impresses. Or ladle it over a bed of wilted greens for an elegant twist. For parties, offering individual portions garnished with herb sprigs or cheese creates an inviting and cozy vibe.

Make Ahead and Storage

Storing Leftovers

This chowder keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, making leftovers even more comforting if you can resist having it all the first day!

Freezing

You can freeze Potato and Sausage Chowder, but be aware that the texture of the potatoes and cream might change slightly after thawing. To minimize this, cool completely before freezing and store in a freezer-safe container for up to two months.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent sticking. If the chowder seems too thick, add a splash of stock or cream to refresh the creamy consistency. Avoid microwaving for best texture retention.

FAQs

Can I use other types of sausage for this chowder?

Absolutely! Whether it’s spicy chorizo, a smoky Italian sausage, or a milder breakfast sausage, each choice will bring its own character, making the Potato and Sausage Chowder uniquely yours.

Is wild rice necessary or can I substitute it?

Wild rice adds a lovely nutty flavor and chewy texture, but you can replace it with brown rice, barley, or even leave it out for a simpler version. Just adjust cooking times accordingly.

Can this chowder be made dairy-free?

Yes! Swap out the cream for coconut milk or a plant-based cream alternative. It won’t have exactly the same richness, but it will still be delicious and creamy.

How thick should the chowder be?

The ideal Potato and Sausage Chowder should be thick enough to coat the back of a spoon but still spoonable – comforting and hearty without being too heavy or broth-like.

Can I prepare this recipe without the wild rice?

Yes! If you prefer a simpler chowder, omit the wild rice. You can add a bit more potato or extra vegetables for volume instead. The chowder will still be satisfying and full of flavor.

Final Thoughts

This Potato and Sausage Chowder is one of those dishes that feels like it was made for sharing, whether it’s a cozy family dinner or a get-together with friends. The way the bold sausage, tender potatoes, and creamy broth come together is pure magic. I hope you give this recipe a try—you might just find it becoming your new favorite comfort food for chilly days ahead!