Potato and Sausage Chowder

Potato and sausage chowder is my answer to craving that thick, satisfying bowl of comfort without breaking the bank on seafood. This recipe swaps clams or shrimp for savory sausage while keeping all that rich, creamy chowder goodness you love. It’s chunky, filling, and exactly what you need when you want something warming and substantial.

I first made this chowder on a rainy Tuesday when I had leftover sausages and a bag of potatoes staring at me from the pantry. What started as a “let’s see what happens” moment turned into one of my most requested recipes. The creamy broth clings to tender potato chunks and bites of golden sausage, with wild rice adding a nutty chew that makes every spoonful interesting. This potato and sausage chowder comes together in about 80 minutes, uses ingredients you probably already have, and tastes like you spent all day simmering it. It’s become my go-to for chilly evenings when I want something warming and satisfying that doesn’t require a trip to the fish market. This recipe makes 6 generous servings.

What You’ll Need for This Creamy Chowder

I always start with good quality sausage here since it’s the star of the show. Italian, breakfast, or even spicy chorizo work beautifully depending on your mood. If you use smoked sausage, you’ll get an extra layer of depth that makes this potato and sausage chowder taste like it’s been cooking for hours.

• 1 tbsp olive oil
• 500g (6 large sausages), any flavor (I prefer Italian or breakfast sausage)
• 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 (use corn flour for gluten-free)
• 950ml/4 cups chicken or vegetable stock
• 2 bay leaves
• 100g/1/2 cup wild rice (or quick-cooking wild rice blend)
• 3 medium potatoes, peeled and cut into 1-inch chunks (Russet or Maris Piper work best)
• 350ml/1 1/2 cups single/light cream or half and half
• Salt to taste
• Fresh parsley, chopped (for garnish)

How to Make the Best Sausage Chowder

I recommend working in stages here so the flavors build properly. Don’t rush the onion and veggie cooking step – I learned the hard way that they need the full 10 minutes to soften and develop sweetness.

Step 1: Heat the olive oil in a large soup pot over medium heat. Remove the sausage from casings (if using fresh sausages in casings; if using pre-cooked or skinless sausages, simply slice or dice them), add to the pot, and break it up with a spatula. Cook for 6-8 minutes until golden brown on the outside and cooked through with no pink remaining. Remove to a plate. If there’s excessive fat (more than 2-3 tablespoons), pour off the excess, leaving about 2 tablespoons in the pot for flavor.

Step 2: Add the chopped onion, sliced celery, and sliced carrots to the same pot. Cook over low heat for 10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. This step builds the flavor base for your potato and sausage chowder, so let them cook the full time.

Step 3: Add the minced garlic and dried thyme. Cook for just 30 seconds, stirring constantly, until fragrant. Watch carefully because if garlic burns, it turns bitter and can affect the whole pot.

Step 4: Sprinkle the flour evenly over the vegetables and stir to combine with the fat. This creates a roux that will thicken your chowder. Cook for 2-3 minutes, stirring frequently, until the raw flour smell disappears and the mixture turns slightly golden and smells nutty.

Step 5: Return the cooked sausage to the pot. Pour in about 1 cup of chicken stock and stir vigorously to combine with the roux, breaking up any lumps. Once smooth, add the remaining stock, bay leaves, and wild rice. Bring to a simmer, then reduce heat to low-medium and cook uncovered for 40 minutes, stirring occasionally to prevent rice from sticking to the bottom.

Step 6: Add the cubed potatoes and continue cooking for 15 minutes longer, or until both the wild rice is tender and the potatoes are fork-tender but not falling apart. The chowder should be thickening nicely at this point.

Step 7: Pour in the cream and stir gently. Season with salt and pepper to taste, starting with 1 teaspoon of salt and adjusting from there. Let the cream warm through for 2-3 minutes without boiling (boiling can cause cream to separate). Remove bay leaves, taste and adjust seasoning if needed, then remove from heat.

Pro tip: If you want an even creamier texture, use a potato masher to gently smash a few potato chunks against the side of the pot, or blend about 1 cup of the chowder and stir it back in.

Perfect Pairings for Your Sausage Chowder

This hearty chowder pairs beautifully with crusty, dippable sides that can soak up all that creamy goodness.

Crusty Sourdough Bread: The tangy flavor and chewy texture complement the rich, savory chowder perfectly. Toast it lightly and slather with butter for an irresistible combination.

Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness and adds a fresh element. The acidity balances the creamy potato and sausage chowder beautifully.

Garlic Bread: Buttery, garlicky, and crispy, it’s perfect for scooping up every last drop. The garlic echoes the aromatics in the chowder.

Roasted Brussels Sprouts: The slight char and nutty flavor add a seasonal, nutritious side that contrasts nicely with the soup’s creaminess.

Homemade Biscuits: Flaky, buttery biscuits are the ultimate comfort pairing, especially when you crumble them right into your bowl.

More Creamy Sausage Soup Recipes

This potato and sausage chowder delivers rich, creamy comfort, and pairs beautifully with other sausage-based soups. For Italian-inspired options, try the Sausage Minestrone Soup packed with beans, vegetables, and pasta. When you want fall flavors, the Autumn Tortellini Soup with Sausage features butternut squash and cheese tortellini.

For creamy ground beef alternatives, explore the Easy Cheesy Beef and Potato Soup or the slow cooker Crockpot Creamy Potato Hamburger Soup. These hearty soups are perfect for chilly evenings and make excellent meal prep options.

Keeping Your Chowder Fresh

Store leftover potato and sausage chowder in an airtight container in the refrigerator for 2-3 days. Let it cool for 20-30 minutes after cooking, then refrigerate promptly for food safety. The flavors actually deepen overnight, making leftovers taste even better.

To reheat, warm gently on the stovetop over low heat, stirring frequently. Add a splash of stock or cream if the chowder has thickened too much in the fridge. Avoid boiling during reheating as this can cause the cream to separate and the potatoes to break down further.

Important: Do not freeze this chowder. Potatoes become grainy and unpleasant when frozen and thawed, and the cream can separate. This is best enjoyed fresh or within a few days of making. If you want to meal prep, make the base without potatoes and cream, freeze that, then add fresh potatoes and cream when reheating.

Your Chowder Questions Answered

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