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Potato and Sausage Chowder Recipe

Potato and Sausage Chowder Recipe
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★★★★★

4.9 from 13 reviews

Hearty and comforting Potato and Sausage Chowder loaded with savory sausage, tender potatoes, wild rice, and a creamy broth. Perfect for a cozy meal any day of the week.

Ingredients

Scale

Sausage and Oil

  • 1 tbsp olive oil
  • 400 g (6 sausages), any flavor

Vegetables

  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • ½ tsp dried thyme

Base and Grains

  • 3 tbsp plain/all-purpose flour
  • 750 ml (3 cups) chicken or vegetable stock
  • 2 bay leaves
  • 100 g (½ cup) wild rice
  • 3 medium potatoes, peeled and cubed

Finishing

  • 375 ml (1½ cups) single/light cream or half-and-half
  • Salt, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Cook the Sausage: Heat olive oil in a large soup pot. Remove the sausage from its casing, crumble it into the pot, and cook until golden and fully cooked. Transfer to a plate. If there’s excess fat, remove it, leaving about 2 tablespoons in the pot.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, sliced celery, and sliced carrots. Cook over low heat for about 10 minutes, stirring occasionally. Add the minced garlic and dried thyme, and cook for another 30 seconds to release their aromas.
  3. Make the Roux: Sprinkle the flour over the vegetables. Stir constantly to form a roux paste, cooking for 2-3 minutes to eliminate the raw flour taste. Return the cooked sausage to the pot and mix well.
  4. Add Stock and Rice: Gradually pour in a small amount of stock while stirring to combine smoothly with the roux. Once incorporated, add the remaining stock, bay leaves, and wild rice. Bring the mixture to a simmer and cook uncovered over low to medium heat for 30 minutes, allowing the rice to soften and flavors to meld.
  5. Cook the Potatoes: Add the cubed potatoes to the pot and continue cooking for another 15 minutes, or until both the wild rice and potatoes are tender but not mushy.
  6. Finish with Cream: Stir in the single or light cream and season with salt and freshly ground black pepper to taste. Warm the chowder gently without boiling.
  7. Serve: Remove from heat, discard the bay leaves, garnish with freshly chopped parsley if desired, and serve hot for a hearty meal.

Notes

  • For a vegetarian version, use plant-based sausage and vegetable stock.
  • If wild rice is unavailable, substitute with brown rice or a rice blend, adjusting cooking time accordingly.
  • You can use half-and-half or light cream depending on desired richness.
  • Remove excess fat from sausage to keep chowder from being too greasy.
  • Leftovers store well refrigerated for up to 3 days and reheat gently to avoid curdling the cream.

Nutrition

Keywords: potato sausage chowder, creamy chowder, wild rice chowder, savory soup, sausage soup, comfort food

Find it online: https://tastybella.com/potato-and-sausage-chowder-recipe/