Potato and Sausage Chowder Recipe

If you’re craving a hearty, soul-warming bowl that combines creamy potatoes with savory sausage in a rich, satisfying broth, you have to try this Potato and Sausage Chowder Recipe. It’s the perfect comfort food for cooler days, offering layers of textures and flavors that feel like a cozy hug in a bowl. Whether you’re cooking for family or friends, this chowder is sure to become a beloved staple in your recipe collection.

Ingredients You’ll Need

The charm of this Potato and Sausage Chowder Recipe lies in its straightforward, wholesome ingredients. Each component plays a vital role, from building the aromatic base to creating the creamy, hearty texture that defines chowder. You’ll appreciate how these simple staples come together to craft something truly special.

• 1 tbsp olive oil: Perfect for gently frying the sausage and vegetables without overpowering their flavors.
• 400g (6) sausages (any flavour): Choose your favorite sausages to personalize the chowder’s heartiness and spice level.
• 1 onion (chopped): Adds a subtle sweetness and depth to the base of the chowder.
• 2 stalks celery (sliced): Brings a mild earthiness and crunch to balance the creamy texture.
• 2 carrots (sliced): Adds a hint of natural sweetness and lovely color.
• 2 cloves garlic: Infuses the chowder with a warm, aromatic punch.
• 1/2 tsp dried thyme: A classic herb that adds herby warmth and complexity.
• 3 tbsp plain/all purpose flour: Used to thicken the chowder to that perfect creamy consistency.
• 1 litre/4 cups chicken or vegetable stock: Forms the flavorful, comforting liquid base.
• 2 bay leaves: Impart subtle background flavor that elevates the stew.
• 100g/1/2 cup wild rice: Adds a lovely nutty texture and helps make the chowder extra filling.
• 3 potatoes (medium, peeled and cut into chunks): The star ingredient that creates the creamy body of the chowder.
• 375ml/1 1/2 cups single/light cream or half and half: Brings indulgent creaminess without being too heavy.
• Salt to taste: Essential for balancing and enhancing all the flavors.

How to Make Potato and Sausage Chowder Recipe

Step 1: Cook the Sausage

Start by heating olive oil in a heavy soup pot over medium heat. Remove the sausage from its casing and crumble it into the pot. As it cooks, break it up with a spatula to encourage even browning. Cook until the sausage turns golden and is thoroughly cooked through. This step seals in all the savory goodness that will flavor the chowder, so don’t rush it. Once cooked, transfer the sausage to a plate and set aside. If your sausage is particularly fatty, carefully drain off any excess fat but leave about two tablespoons in the pot to enrich the base for the broth.

Step 2: Sauté the Vegetables

In the same pot with the reserved fat, add chopped onion, celery, and carrots. Sauté gently over low heat for about ten minutes until the vegetables soften and their natural sweetness begins to bloom. Then stir in minced garlic and dried thyme, cooking for just 30 seconds more to release their aromas without burning. This vegetable base is key to building layers of flavor that will make your chowder unforgettable.

Step 3: Make the Roux

Sprinkle all-purpose flour evenly over the cooked vegetables, stirring it in to create a thick paste with the fat and juices at the bottom of the pot. Continue cooking this mixture for a couple of minutes to cook out the raw flour taste. This simple roux will give your chowder that classic, velvety thickness that clings beautifully to each bite.

Step 4: Combine Ingredients and Simmer

Return the browned sausage to the pot, and slowly pour in a little chicken stock at a time, stirring to blend it smoothly with the roux. Once combined, add the remaining stock, bay leaves, and wild rice. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low to medium simmer. Cook uncovered for about 30 minutes to allow the wild rice to soften and infuse the broth with a subtle nuttiness.

Step 5: Add Potatoes and Finish Cooking

Add the peeled and chunked potatoes to the pot, continuing to simmer for another 15 minutes. This ensures both the rice and potatoes are tender and perfectly cooked. Finally, pour in the single cream or half and half. Stir to incorporate, letting the cream warm through without boiling to keep the texture silky and lush. Season thoughtfully with salt and pepper to suit your taste, and remove from heat.

How to Serve Potato and Sausage Chowder Recipe

Garnishes

Garnish your chowder with freshly chopped parsley to add a burst of color and gentle freshness on top. A sprinkle of crispy fried onions or a dash of smoked paprika can also add interesting texture and flavor layers. Don’t forget a grind of fresh black pepper to brighten every bite!

Side Dishes

This Potato and Sausage Chowder Recipe pairs wonderfully with warm crusty bread for dipping – think a rustic baguette or sourdough. A simple green salad on the side with a light vinaigrette balances the richness beautifully. For a heartier meal, steamed seasonal vegetables or roasted root vegetables complement the chowder’s earthy tones.

Creative Ways to Present

Serve your chowder in charming individual bowls or rustic soup crocks to give it a cozy, inviting feel. For special occasions, hollow out small round sourdough loaves and serve the chowder inside them for edible, show-stopping bowls. A drizzle of chili oil or a sprinkle of crispy bacon bits on top can add an exciting twist for adventurous taste buds.

Make Ahead and Storage

Storing Leftovers

This chowder keeps beautifully in the refrigerator for up to three days. Store it in an airtight container once cooled completely to maintain freshness. The flavors actually deepen overnight, making leftovers even tastier.

Freezing

You can freeze the chowder in portioned containers for up to two months. Because it contains cream, be aware that the texture might change slightly after thawing. To help prevent any separation, stir in a little extra cream when reheating if needed.

Reheating

Reheat gently on the stove over low heat to avoid curdling the cream. Stir frequently, adding a splash of stock or cream to maintain the chowder’s luxuriously smooth texture. Avoid boiling as it can break the emulsion.

FAQs

Can I use a different type of sausage for the Potato and Sausage Chowder Recipe?

Absolutely! This recipe is quite flexible, so feel free to use spicy chorizo, Italian pork sausage, or even a plant-based sausage alternative to suit your taste or dietary preferences.

Is wild rice necessary or can I substitute it?

Wild rice adds a lovely texture and nutty flavor, but you can substitute with regular long-grain rice, barley, or even omit it if you prefer a simpler chowder.

Can I make this chowder vegetarian?

Yes! Use vegetarian sausages and vegetable stock instead of chicken stock. The cooking process remains the same, and the chowder will still be rich and satisfying.

What can I use instead of cream?

If you want a lighter version, half and half or whole milk works well. For dairy-free options, coconut cream or cashew cream can be delicious substitutes.

How thick should the chowder be?

The Potato and Sausage Chowder Recipe should be creamy and slightly thick, enough to coat your spoon but still spoonable. If it feels too thick after resting, simply stir in some warm stock when reheating to loosen it to your liking.

Final Thoughts

This Potato and Sausage Chowder Recipe is truly a winner when you want something comforting, hearty, and made with love. Its beautiful layers of flavor and creamy texture are so inviting, you’ll find yourself reaching for seconds without hesitation. Give it a go, and watch it quickly become a cherished classic in your kitchen!

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