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Potato and Sausage Chowder Recipe

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★★★★★

4.4 from 20 reviews

This hearty Potato and Sausage Chowder is a comforting, creamy soup packed with flavorful sausage, tender potatoes, and wholesome wild rice. Simmered with aromatic vegetables and herbs, and finished with a touch of cream, it makes a satisfying meal perfect for chilly days or anytime you crave a rich, warming dish.

Ingredients

Scale

Sausage and Vegetables

  • 1 tbsp olive oil
  • 400g (6) sausages (any flavour)
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme

Soup Base

  • 3 tbsp plain/all purpose flour
  • 1 litre (4 cups) chicken or vegetable stock
  • 2 bay leaves
  • 100g (1/2 cup) wild rice
  • 3 medium potatoes, peeled and cut into chunks

Finishing

  • 375ml (1 1/2 cups) single/light cream or half and half
  • Salt to taste
  • Freshly ground black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Cook the Sausage: Heat the olive oil in a soup pot over medium heat. Remove the sausage meat from its casing and add to the pot. Break it up with a spatula and fry until golden brown on the outside and fully cooked through. If the sausage is fatty, drain excess fat leaving about 2 tablespoons in the pot. Remove the cooked sausage to a separate plate.
  2. Sauté Vegetables: In the same pot, add the chopped onion, sliced celery, and sliced carrots. Cook over low heat for about 10 minutes until softened. Add the minced garlic and dried thyme and cook for an additional 30 seconds to release their aroma.
  3. Make the Roux: Sprinkle the flour evenly over the vegetables and stir well to combine with the fat, forming a paste. Continue cooking the mixture for 2-3 minutes to cook out the raw flour taste.
  4. Add Sausage and Stock: Return the cooked sausage to the pot. Pour in a small amount of the chicken stock and stir continuously until the roux is fully incorporated. Gradually add the remaining stock, stirring well. Add the bay leaves and wild rice to the pot.
  5. Simmer and Cook Rice: Bring the chowder to a gentle simmer over low to medium heat and cook for 30 minutes, allowing the wild rice to soften.
  6. Add Potatoes: Add the peeled and chunked potatoes to the pot and continue to simmer for another 15 minutes until both the potatoes and wild rice are tender.
  7. Finish with Cream and Seasoning: Stir in the single or light cream and season the chowder with salt and freshly ground black pepper to taste. Heat gently until the cream is warmed through, then remove the pot from heat.
  8. Serve: Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve immediately.

Notes

  • You can use any type of sausage—spicy, smoked, or mild—for varied flavor profiles.
  • If preferred, substitute wild rice with brown rice, but cooking times may vary.
  • For a lighter version, you can reduce the amount of cream or substitute with milk.
  • Removing excess fat from the sausage helps reduce greasiness but retains enough for flavor.
  • Serve with crusty bread for a complete meal.

Keywords: potato chowder, sausage chowder, hearty soup, creamy chowder, wild rice soup, comforting meal, stovetop soup

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