Potato and Sausage Chowder

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Nothing beats a warm bowl of Potato and Sausage Chowder on a cold day. This hearty, creamy soup is rich in flavors, thanks to savory sausage, tender potatoes, and aromatic herbs. While traditional chowders often feature seafood, this version swaps it out for sausage, offering a deeper, more robust taste that’s perfect for any season.

With chunks of potatoes, wild rice, and a velvety smooth broth, this chowder is the ultimate comfort food. It’s filling, nourishing, and incredibly easy to prepare, making it an excellent choice for weeknight dinners, meal prep, or serving guests. The combination of onions, carrots, celery, and garlic adds a depth of flavor, while the addition of cream gives it a luscious, indulgent texture.

If you’re looking for a one-pot meal that’s both satisfying and packed with nutrients, this chowder is a must-try. Let’s dive into everything you need to know about making the best potato and sausage chowder, from ingredient selection to cooking tips, serving suggestions, and storage recommendations.

Why You’ll Love This Recipe

✔ Rich & Creamy: The combination of potatoes and cream creates a luxurious, velvety texture. ✔ One-Pot Meal: Minimal cleanup required—everything cooks in a single pot. ✔ Hearty & Filling: Packed with protein, fiber, and healthy fats for a satisfying meal. ✔ Customizable: Swap out ingredients to suit dietary needs or flavor preferences. ✔ Perfect for Any Occasion: Whether it’s a cozy night in or a gathering with friends, this chowder is always a hit. ✔ Great for Meal Prep: Leftovers taste even better the next day!

Ingredients You’ll Need

For the Chowder Base:

• 1 tbsp olive oil (for sautéing)
• 400g (6) sausages (any flavor; casing removed)
• 1 onion, chopped (adds a natural sweetness)
• 2 stalks celery, sliced (for texture and flavor)
• 2 carrots, sliced (adds color and sweetness)
• 2 cloves garlic, minced (for deep aromatic flavor)
• ½ tsp dried thyme (for a subtle earthy note)
• 3 tbsp plain/all-purpose flour (thickens the chowder)

For the Liquid Base:

• 1 liter (4 cups) chicken or vegetable stock (adds depth and richness)
• 2 bay leaves (for extra aroma)
• 100g (½ cup) wild rice (adds a nutty, chewy texture)
• 3 medium potatoes, peeled and cubed (the star of the dish)
• 375ml (1 ½ cups) single/light cream or half and half (for creaminess)
• Salt and pepper to taste (seasoning is key)

For Garnish:

• Chopped fresh parsley (for a burst of freshness)

Step-by-Step Instructions

Step 1: Brown the Sausage

1. Heat olive oil in a large soup pot over medium heat.
2. Remove the sausage from the casing, add it to the pot, and break it apart with a spatula.
3. Cook until golden brown and fully cooked, about 5-7 minutes.
4. Remove the sausage from the pot and set it aside.

Step 2: Sauté the Vegetables

1. In the same pot, add onions, celery, and carrots.
2. Cook over low heat for 10 minutes, stirring occasionally, until softened.
3. Add the garlic and thyme, cooking for 30 seconds until fragrant.

Step 3: Create the Roux

1. Sprinkle flour over the vegetables and stir to coat.
2. Cook for 2 minutes, stirring constantly, until the flour absorbs the fat and forms a paste.
3. Return the cooked sausage to the pot.

Step 4: Add the Stock & Rice

1. Pour in a small amount of chicken stock while stirring to combine with the roux.
2. Once smooth, add the remaining stock, along with bay leaves and wild rice.
3. Bring to a simmer and cook over medium-low heat for 30 minutes.

Step 5: Cook the Potatoes

1. Add the cubed potatoes and cook for another 15 minutes, until the rice and potatoes are tender.

Step 6: Add Cream & Seasoning

1. Pour in the cream and season with salt and pepper to taste.
2. Stir well and allow the cream to warm through for 2-3 minutes.

Step 7: Garnish & Serve

1. Remove the bay leaves and discard them.
2. Sprinkle with chopped fresh parsley.
3. Serve hot with crusty bread or crackers.

Pro Tips for the Best Potato and Sausage Chowder

🔥 Choose the Right Sausage – Opt for a sausage that complements the flavor profile you want. Spicy, smoky, or herbed sausages all work beautifully.

🥔 Use Starchy Potatoes – Yukon Gold or Russet potatoes work best as they break down slightly, adding to the chowder’s creamy texture.

🥄 Don’t Skip the Roux – Cooking the flour with the fat helps thicken the soup without lumps.

🌾 Try Different Grains – Swap wild rice for brown rice, barley, or quinoa for variation.

🧄 Enhance the Flavor – Add a pinch of smoked paprika or cayenne for extra depth.

Serving Suggestions

This Potato and Sausage Chowder is hearty on its own, but pairs well with:

🍞 Garlic Bread – Perfect for dipping into the creamy broth.

🥗 Side Salad – A crisp green salad with a tangy vinaigrette balances the richness.

🧀 Grated Cheese – Top with extra Parmesan or cheddar for an added cheesy touch.

Storage & Reheating

To Store:

• Allow the chowder to cool and store in an airtight container in the fridge for up to 3 days.

To Reheat:

• Warm over low heat on the stovetop, adding a splash of broth or milk to maintain consistency.
• Microwave in 30-second intervals, stirring in between.

Freezing:

• The chowder can be frozen for up to 2 months, though the texture may change slightly upon thawing.

Nutritional Information (Per Serving)

• Calories: 628 kcal
• Carbohydrates: 45g
• Protein: 20g
• Fat: 41g
• Saturated Fat: 19g
• Fiber: 5g
• Sodium: 1048mg
• Vitamin A: 4161 IU
• Vitamin C: 25mg

Final Thoughts

This Potato and Sausage Chowder is the definition of comfort food. With its rich, creamy texture and hearty ingredients, it’s a recipe that warms you from the inside out. Whether you enjoy it as a cozy family meal, a meal prep option, or a comforting winter dish, it’s guaranteed to satisfy.

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