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Potato and Sausage Chowder Recipe

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★★★★★

4.9 from 109 reviews

This comforting Potato and Sausage Chowder is a hearty, creamy soup packed with flavorful sausage, tender potatoes, and a mix of wild rice for texture. Slow-cooked with aromatic vegetables, herbs, and finished with cream, it makes the perfect warming meal any time of year.

Ingredients

Scale

Main Ingredients

  • 1 tbsp olive oil
  • 400g (6) sausages, any flavour
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • ½ tsp dried thyme
  • 3 tbsp plain/all purpose flour
  • 1 litre (4 cups) chicken or vegetable stock
  • 2 bay leaves
  • 100g (½ cup) wild rice
  • 3 medium potatoes, peeled and cut into chunks
  • 375ml (1 ½ cups) single/light cream or half and half
  • Salt and pepper to taste

Instructions

  1. Cook the sausage: Heat olive oil in a soup pot over medium heat. Remove the sausage from its casing, add to the pot, and break it up using a spatula. Fry until golden and fully cooked. Remove sausage to a plate. If the sausage is fatty, drain excess fat leaving about 2 tbsp in the pot.
  2. Sauté vegetables: In the same pot, add chopped onion, sliced celery, and sliced carrot. Cook over low heat for 10 minutes until softened. Add minced garlic and dried thyme, cooking for an additional 30 seconds.
  3. Make the roux: Sprinkle the flour evenly over the vegetables and stir to combine with the fat, forming a paste. Continue cooking for a couple of minutes to remove the raw taste of flour. Return the cooked sausage to the pot.
  4. Add stock and simmer: Pour a small amount of chicken stock into the pot and stir to blend with the roux. Gradually add the remaining stock. Add bay leaves and wild rice. Bring to a simmer and cook over low to medium heat for 30 minutes to allow the rice to cook.
  5. Add potatoes: Add the chunked potatoes to the pot and continue cooking for 15 minutes until potatoes and wild rice are tender.
  6. Finish with cream and seasoning: Stir in the cream and season with salt and pepper to taste. Warm the chowder through without boiling, then remove from heat.
  7. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley if desired.

Notes

  • Sausage offers great flavor, but bacon is a delicious smoky alternative.
  • Wild rice provides texture and color contrast; brown rice or pearl barley work as affordable substitutes.
  • Use flour or cornflour to thicken; cornflour will make this chowder gluten-free.
  • Swap regular potatoes for sweet potatoes to reduce cooking time and add sweetness.
  • Use dairy cream or a plant-based alternative like soya cream for a creamy finish.
  • Always taste and adjust salt before serving for best flavor.

Keywords: potato chowder, sausage chowder, creamy soup, wild rice soup, hearty soup, comfort food, how to make chowder

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