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Potato and Sausage Chowder

Bowl of creamy potato and sausage chowder with chunks of potato and sausage visible
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A hearty, creamy chowder loaded with savory sausage, tender potatoes, and wild rice. Affordable comfort food perfect for cold weather.

Ingredients

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  • 1 tbsp olive oil
  • 500g (6 large sausages), any flavor
  • 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
  • 950ml/4 cups chicken or vegetable stock
  • 2 bay leaves
  • 100g/1/2 cup wild rice
  • 3 medium potatoes, peeled and cut into 1-inch chunks
  • 350ml/1 1/2 cups single/light cream or half and half
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Remove sausage from casings (if using fresh sausages in casings), add to pot, and break up with a spatula. Cook for 6-8 minutes until golden brown 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 pot.
  2. Add onion, celery, and carrots to the pot. Cook over low heat for 10 minutes, stirring occasionally, until softened and onion is translucent.
  3. Stir in minced garlic and thyme. Cook for 30 seconds until fragrant, stirring constantly.
  4. Sprinkle flour over vegetables and stir to combine with fat. Cook for 2-3 minutes, stirring frequently, until raw flour smell disappears and mixture turns slightly golden.
  5. Return sausage to pot. Pour in 1 cup stock and stir vigorously to combine with roux. Add remaining stock, bay leaves, and wild rice. Bring to a simmer, reduce heat to low-medium, and cook uncovered for 40 minutes, stirring occasionally.
  6. Add cubed potatoes and cook for 15 minutes longer until rice and potatoes are tender.
  7. Pour in cream and stir gently. Season with salt and pepper to taste. Let cream warm through for 2-3 minutes without boiling. Remove bay leaves and serve garnished with fresh parsley.

Notes

  • Use Italian, breakfast, or smoked sausage for best flavor. Bacon can substitute for smoky depth.
  • Russet or Maris Piper potatoes create the creamiest texture naturally.
  • If using brown rice instead of wild rice, reduce initial cooking time to 25 minutes before adding potatoes.
  • Use corn flour instead of all-purpose flour to make gluten-free.
  • For creamier texture, mash a few potato chunks or blend 1 cup of chowder and stir back in.
  • Do not freeze – potatoes become grainy when thawed. Store refrigerated for 2-3 days.
  • If using pre-cooked or skinless sausages, simply slice or dice instead of removing casings.

Nutrition

Find it online: https://www.benefitiany.com/potato-and-sausage-chowder/