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Potato and Sausage Chowder Recipe

Potato and Sausage Chowder Recipe
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★★★★★

5.2 from 27 reviews

This hearty Potato and Sausage Chowder is a comforting and flavorful soup perfect for chilly days. Packed with tender potatoes, savory sausage, wild rice, and creamy broth, it offers a rich, satisfying meal that’s easy to prepare and delightfully warming.

Ingredients

Scale

Meat

  • 400 g (6) sausages, any flavor

Vegetables

  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 3 medium potatoes, peeled and cubed
  • 2 cloves garlic, minced

Pantry

  • 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

Dairy

  • 375 ml (1½ cups) single/light cream or half-and-half

Seasoning

  • Salt to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the Sausage: Heat olive oil in a large soup pot over medium heat. Remove sausage from casing, crumble into the pot, and cook until golden brown and fully cooked through. Transfer sausage to a plate, and if excess fat remains, remove all but about 2 tablespoons.
  2. Sauté the Vegetables: Add chopped onion, sliced celery, and carrots to the pot with the reserved fat. Cook over low heat for about 10 minutes, stirring occasionally until softened. Stir in minced garlic and dried thyme, cooking for an additional 30 seconds to release their aroma.
  3. Make the Roux: Sprinkle the flour over the cooked vegetables, stirring constantly to combine and form a paste. Cook for 2 to 3 minutes to remove the raw flour taste, then return the cooked sausage to the pot, mixing well.
  4. Add Stock and Rice: Gradually pour in a small amount of the chicken or vegetable stock, stirring continuously to combine with the roux until smooth. Add the remaining stock, bay leaves, and wild rice. Bring the mixture to a simmer and cook over low to medium heat, partially covered, for 30 minutes until rice is tender.
  5. Cook the Potatoes: Add the peeled and cubed potatoes to the pot. Continue to simmer for another 15 minutes or until both the potatoes and rice are tender and cooked through.
  6. Finish with Cream: Stir in the single or light cream (or half-and-half), season with salt and freshly ground black pepper to taste, and warm through without boiling. Remove the bay leaves from the chowder.
  7. Serve: Ladle the chowder into bowls, garnish with freshly chopped parsley if desired, and serve hot for a comforting meal.

Notes

  • Use any sausage flavor you prefer, such as Italian, smoked, or spicy, to customize the chowder’s taste.
  • To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
  • For a richer chowder, use heavy cream instead of single/light cream but increase calories accordingly.
  • Wild rice adds a lovely texture and earthy flavor, but you can substitute with brown rice or barley if preferred.
  • Remove excess sausage fat carefully to avoid a greasy chowder but leave some fat for flavor.
  • This chowder can be refrigerated for up to 3 days and reheated gently on the stove.
  • Consider adding fresh herbs such as thyme or parsley during cooking for extra aroma.

Nutrition

Keywords: potato chowder, sausage soup, creamy chowder, wild rice soup, comforting soup recipe

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