Name: Potato and Sausage Chowder Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 400 g (6) sausages, any flavor; 1 onion, chopped; 2 stalks celery, sliced; 2 carrots, sliced; 3 medium potatoes, peeled and cubed; 2 cloves garlic, minced; 1 tbsp olive oil; ½ tsp dried thyme; 3 tbsp plain/all-purpose flour; 750 ml (3 cups) chicken or vegetable stock; 2 bay leaves; 100 g (½ cup) wild rice; 375 ml (1½ cups) single/light cream or half-and-half; Salt to taste; Fresh parsley for garnish (optional)

Jump to Recipe

If you are craving a dish that feels like a warm, comforting hug on a chilly day, then this Potato and Sausage Chowder is exactly what you need. This rich, hearty soup combines tender potatoes, savory sausage, and creamy broth to create a symphony of flavors that dance on your taste buds with every spoonful. Robust yet smooth, the chowder is an all-in-one meal that brings an irresistible warmth and satisfying texture that will have you coming back for seconds. The Potato and Sausage Chowder is as delightful to make as it is to eat, and it’s guaranteed to become a favorite staple in your recipe collection.

Potato and Sausage Chowder Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Potato and Sausage Chowder lies in its simple but essential ingredients, each thoughtfully contributing to the vibrant taste, hearty texture, and inviting color of the dish. From the earthy potatoes to the fragrant thyme, every element has a role in crafting this comforting chowder.

Olive oil: The foundation for sautéing, lending a mild fruity flavor and healthy fats.
Sausages (6, any flavor): Crumbled for a savory, meaty punch that gives the chowder its signature heartiness.
Onion (chopped): Adds a sweet and aromatic base that softens beautifully in the broth.
Celery (2 stalks, sliced): Contributes a subtle freshness and slight crunch to the chowder.
Carrots (2, sliced): Brings a hint of natural sweetness and vibrant orange color.
Garlic (2 cloves, minced): Packs a flavorful garlicky warmth that enhances the savory profile.
Dried thyme (½ tsp): Adds an earthy herbal note that deepens the soup’s complexity.
Plain/all-purpose flour (3 tbsp): Thickens the chowder into a luscious, velvety texture.
Chicken or vegetable stock (750 ml/3 cups): Forms the flavorful, savory liquid base.
Bay leaves (2): Impart an aromatic undertone that subtly lingers on the palate.
Wild rice (100 g/½ cup): Adds a chewy texture and nuttiness that complements the creamy broth.
Potatoes (3 medium, peeled and cubed): The soul of the chowder, giving it body and comforting softness.
Single/light cream or half-and-half (375 ml/1½ cups): Rounds out the chowder with indulgent creaminess and richness.
Salt (to taste): Essential for balancing and enhancing all the flavors.

How to Make Potato and Sausage Chowder

Step 1: Cook the Sausage

Start by heating the olive oil in a large soup pot over medium heat. Remove the sausage from its casing and crumble it into the pot. Cook, stirring occasionally, until the sausage turns golden and is fully cooked through. This step is crucial because browning the sausage releases those irresistible caramelized flavors. Once cooked, transfer the sausage to a plate but leave about two tablespoons of the flavorful fat in the pot. This fat is a secret ingredient that carries a ton of savory depth into the chowder.

Step 2: Sauté the Vegetables

Next, add the chopped onion, celery, and carrots to the pot with the sausage fat. Sauté them gently over low heat for approximately 10 minutes, stirring occasionally. The goal here is to soften the vegetables and coax out their natural sweetness without browning them too aggressively. After they have softened, stir in the minced garlic and dried thyme, cooking for another 30 seconds to release their fragrant aromas. The combination sets a deeply savory and herbaceous foundation.

Step 3: Make the Roux

Sprinkle the plain flour evenly over the softened vegetables in the pot. Stir continuously as the flour combines with the vegetable mixture, forming a paste or roux. Cook this for 2 to 3 minutes to eliminate the raw flour taste—this also ensures the chowder will thicken beautifully. Once the roux is ready, return the cooked sausage back into the pot, mixing everything together for a harmonious blend of textures and flavors.

Step 4: Add Stock and Rice

Now it’s time to bring in the stock. Gradually pour in a little bit of chicken or vegetable stock while stirring constantly to meld it smoothly with the roux. Once this base is silky without lumps, add the remaining stock, two bay leaves, and the wild rice. Bring everything to a gentle simmer. Keep the heat on low to medium and let it cook uncovered for about 30 minutes, letting the rice absorb the broth’s goodness and soften perfectly.

Step 5: Cook the Potatoes

After your rice has cooked, add the cubed potatoes into the pot. Continue simmering for another 15 minutes or until both potatoes and rice are tender when pierced with a fork. This step is vital because the potatoes are the heart of this chowder—soft, creamy, and comforting, they help the chowder feel substantial enough for a full meal.

Step 6: Finish with Cream

The last step adds luxurious richness. Stir in the single cream or half-and-half gently, warming the chowder through without boiling it. Season with salt to your liking and a fresh crack of black pepper if desired. Removing the pot from heat at this point maintains the cream’s silky texture without separation. You’ll notice how the chowder transforms into a velvety, soul-satisfying bowl of comfort.

How to Serve Potato and Sausage Chowder

Garnishes

To elevate this Potato and Sausage Chowder even more, garnish generously with fresh chopped parsley. The pop of green freshness adds a beautiful color contrast and a subtle herbal brightness that complements the rich soup perfectly. Other lovely options include a sprinkle of shredded sharp cheddar cheese or a handful of crispy bacon bits for extra indulgence and textural variety.

Side Dishes

This chowder is a meal in itself, but pairing it with crusty bread or warm buttery rolls makes the experience even more satisfying. Crusty French baguette slices or a rustic sourdough provide the perfect vehicle for sopping up every luscious drop of broth. A light crisp salad with a tangy vinaigrette can also balance the richness of the chowder beautifully.

Creative Ways to Present

For a charming presentation, serve the Potato and Sausage Chowder in individual hollowed-out bread bowls or mini cast-iron skillets. This adds a cozy, rustic vibe that impresses guests without extra fuss. You can also swirl a drizzle of herb-infused oil or a dollop of sour cream on top to add an elegant finishing touch. Adding garnishes such as chive curls or red pepper flakes can offer visual appeal and spice if you desire.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Potato and Sausage Chowder, store it in an airtight container in the refrigerator for up to 3 days. Chowder flavors often deepen after resting overnight, so leftovers can taste even better the next day! Just be sure to cool it completely before refrigeration to keep its quality intact.

Freezing

While cream-based chowders can sometimes separate after freezing, you can still freeze this Potato and Sausage Chowder for up to 2 months by omitting the cream during initial cooking and adding it fresh when you reheat. Freeze the soup in portion-sized containers or freezer bags, leaving some space for expansion. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

Reheat leftover or thawed chowder slowly on the stovetop over low heat, stirring occasionally to prevent scorching and to bring the consistency back together. If you did not add cream before freezing, stir in the cream now and warm through without boiling. Avoid microwaving at high power as it might cause the dairy to separate or curdle.

FAQs

Can I use different types of sausage for this chowder?

Absolutely! You can use pork, chicken, turkey, or even spicy sausage varieties. Each will lend a unique flavor, so feel free to experiment and find your favorite combination.

Is wild rice essential, or can I substitute another grain?

Wild rice adds a wonderful chewy texture and nutty flavor that pairs beautifully with the chowder. However, you can substitute with brown rice, barley, or even leave it out if preferred.

Can I make this chowder vegetarian?

Yes! Simply omit the sausages and use vegetable stock. Adding smoked paprika or liquid smoke can help replicate the depth that sausage brings to the dish.

What if I want a thicker chowder?

To thicken the chowder, you can increase the flour slightly when making the roux or mash a few of the cooked potatoes directly in the pot to naturally thicken the broth.

Can I prepare this chowder on a busy weekday?

Definitely. While it takes about an hour to cook, much of the time is passive simmering, which gives you space to multitask. Also, make-ahead options allow for quick reheating when you’re short on time.

Final Thoughts

This Potato and Sausage Chowder is comfort food perfected. Its creamy, hearty nature wrapped in layers of savory sausage, tender potatoes, and wild rice makes every spoonful feel indulgent yet homey. I truly hope you give this recipe a try—it’s the kind of dish that turns any ordinary day into something special. Whether for a cozy night in or sharing with loved ones, this chowder is sure to become one of your treasured go-to meals.