Introduction

Potato and sausage chowder is a comforting, hearty soup perfect for cooler days. Creamy potatoes, flavorful sausage, and wild rice combine to create a satisfying meal that’s easy to prepare. It’s a delicious way to warm up and enjoy simple ingredients.

A bowl of creamy soup filled with chunks of light yellow potatoes, bright orange carrot slices, pieces of browned sausage, and dark wild rice scattered throughout. The thick soup base is light beige and looks rich and smooth. The bowl is white with a thin brown rim and sits on a white marbled surface. A silver spoon rests in the bowl, holding a spoonful of sausage and soup. Small green herbs sprinkle over the top for a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
375ml (1 1/2 cups) single/light cream or half and half
Salt to taste

Instructions

Step 1: Heat the olive oil in a soup pot over medium heat. Remove sausage from casings, add to the pot, and break up with a spatula. Cook until golden and fully cooked, then remove the sausage to a plate. If the sausage is fatty, drain excess fat, leaving about 2 tbsp in the pot.
Step 2: In the same pot, add chopped onion, celery, and sliced carrot. Cook over low heat for about 10 minutes until softened. Add minced garlic and dried thyme, cooking for 30 seconds more.
Step 3: Sprinkle the flour over the vegetables and stir to combine with the fat, forming a paste (roux). Cook for 2 more minutes.
Step 4: Return the cooked sausage to the pot. Pour in a small amount of the stock and stir to blend with the roux, then add the remaining stock, bay leaves, and wild rice. Bring to a simmer and cook over low to medium heat for 30 minutes.
Step 5: Add the cubed potatoes to the pot and cook for another 15 minutes, until both the wild rice and potatoes are tender.
Step 6: Stir in the cream, season with salt and pepper to taste, and warm through without boiling. Remove from heat and discard bay leaves.
Step 7: Serve hot garnished with chopped fresh parsley if desired.

Tips & Variations

Substitute sausage with bacon for a smoky depth of flavor.
Use brown rice or pearl barley instead of wild rice for a more accessible option.
Swap plain flour with corn flour to make the chowder gluten-free.
Try sweet potatoes instead of regular potatoes for a sweeter and faster-cooking option.
Use plant-based cream substitutes like soya cream for a dairy-free version.
Adjust salt seasoning at the end to taste.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after cooling, add a splash of stock or water while reheating to loosen the consistency.

How to Serve

A close-up of a creamy stew in a black pot, showing a thick beige broth with visible chunks of browned meat, light yellow potato pieces, small orange carrot cubes, and dark wild rice grains spread throughout. The stew is topped with small green parsley flakes and black pepper, creating a textured, hearty look. A silver spoon partially dips into the stew from the right side, stirring the rich, smooth sauce. The whole pot sits on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage?

Yes, you can use any sausage flavor you prefer, such as spicy, Italian, or breakfast sausages. Just adjust the seasoning to complement the sausage chosen.

Is it possible to make this chowder vegetarian?

Absolutely. Replace the sausage with smoked or seasoned tofu or additional vegetables, and use vegetable stock to keep the flavor rich and satisfying.