Potato and Sausage Chowder
Potato and Sausage Chowder is the perfect marriage of rustic comfort and hearty nourishment. This rich, creamy soup combines savory sausage, tender potatoes, and aromatic vegetables with wild rice for added depth and texture.
Slowly simmered with herbs, garlic, and a touch of cream, it transforms into a warming, soul-satisfying dish that feels like a hug in a bowl.
What makes this chowder special is its balance of flavors: the smokiness of sausage pairs beautifully with the earthiness of potatoes, while the cream rounds everything into a velvety finish. It’s not just a soup—it’s a full, nourishing meal in itself, perfect for chilly evenings, family dinners, or whenever you crave something cozy and deeply satisfying.
Why People Will Love Potato and Sausage Chowder:
Hearty and Filling – Loaded with potatoes, sausage, vegetables, and rice, this chowder isn’t just a soup—it’s a complete, satisfying meal in a bowl.
Layers of Flavor – From the savory sausage to the sweetness of carrots and onions, balanced with thyme and bay leaves, every spoonful delivers depth and comfort.
Creamy Comfort – The addition of light cream creates a velvety, rich texture that wraps all the ingredients together in a luxurious finish.
Perfect Cold-Weather Dish – Warming, nourishing, and deeply satisfying, it’s the kind of dish that brings comfort on chilly nights or rainy days.
Family-Friendly – Familiar ingredients and balanced flavors make it appealing to both kids and adults, ideal for family dinners.
Make-Ahead Friendly – The flavors deepen as it rests, making leftovers even better the next day.
Nutritious Balance – Protein from sausage, fiber from wild rice and vegetables, and cream for richness combine into a well-rounded, nourishing dish.
Key Ingredients
Sausage – The heart of the chowder, adding smoky, savory richness and depth of flavor that infuses the entire pot. Removing the casings and browning the meat creates little caramelized bits that enrich the broth.
Potatoes – Provide the chowder’s signature body and comfort. Their starch naturally thickens the soup while giving it a hearty, rustic texture.
Wild Rice – A nutty, earthy grain that adds chewiness and complexity, making the chowder more filling and distinct from classic potato soups.
Onion, Carrot & Celery (Mirepoix) – The aromatic base that builds layers of sweetness and balance, anchoring the chowder in deep, homestyle flavor.
Garlic & Thyme – Simple yet powerful seasonings that heighten the savory notes and provide warmth without overwhelming.
Chicken or Vegetable Stock – The liquid foundation that ties the flavors together, enriching the chowder with body and depth.
Light Cream (or Half and Half) – Adds a luscious finish, turning the hearty broth into a smooth, comforting chowder that feels indulgent yet approachable.
Expert Tips:
Choose Quality Sausage – Use flavorful sausage (smoked, spicy, or herbed) depending on your taste preference. The sausage is the backbone of flavor, so a higher-quality or well-seasoned option will elevate the whole dish.
Brown the Meat Properly – Don’t just cook the sausage until done—allow it to develop a golden-brown crust before removing it from the pot. Those browned bits left behind (fond) create a deeper, richer base for the chowder.
Sweat the Vegetables Slowly – Cook onions, carrots, and celery over low heat until they soften and release sweetness. This step builds complexity and prevents harsh raw flavors from carrying into the chowder.
Use Starch to Your Advantage – Potatoes naturally thicken the chowder as they break down. Cut some potatoes smaller to dissolve into the broth while leaving others larger for hearty bites.
Layer Your Seasoning – Season lightly at multiple stages (with sausage, with vegetables, after adding stock). This ensures a balanced, well-rounded taste rather than one flat layer of salt at the end.
Cook Rice Separately for Best Texture – While you can cook wild rice in the chowder, preparing it separately and adding it at the end helps prevent excess starch from clouding the broth and allows you to control its doneness.
Mind the Cream – Stir in the cream at the very end over low heat. Avoid boiling once cream is added, as high heat can cause curdling or separation.
Let It Rest – Like most chowders, this one tastes even better after sitting for a few hours or overnight, as the flavors meld together. Gently reheat before serving to maintain creaminess.
Add a Fresh Finish – Garnish with fresh parsley, chives, or a squeeze of lemon juice before serving. This brightens the richness and keeps the chowder from feeling too heavy.
Potato and Sausage Chowder
Ingredients
1 tbsp olive oil
400g(6) sausages, any flavour
1 onion, chopped
2 stalks celery, sliced
2 carrots, cliced
2 cloves garlic
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 potatoes, medium, peeled and cut into chunks
375ml/1 1/2 cups single/light cream or half and half
salt to taste
Instructions
Heat the olive oil in a large soup pot over medium heat. Remove the sausages from their casings and add the meat to the pot. Use a spatula or wooden spoon to break the sausage into small pieces and cook until browned and fully cooked through. Once done, transfer the sausage to a plate and set aside. (If there’s a lot of fat left in the pot, spoon out the excess, leaving about 2 tablespoons.)
In the same pot, add the chopped onion, celery, and carrots. Cook over low heat for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and dried thyme and cook for another 30 seconds until fragrant.
Sprinkle the flour evenly over the vegetables and stir to form a thick paste (roux). Cook the mixture for 2 more minutes to remove the raw flour taste.
Return the cooked sausage to the pot. Pour in a small amount of the stock while stirring to loosen the roux, then gradually add the rest of the stock while stirring.
Add the bay leaves and wild rice. Bring the soup to a gentle simmer and cook for 30 minutes over low to medium heat.
Stir in the chopped potatoes and continue simmering for another 15 minutes or until both the rice and potatoes are tender.
Pour in the cream and season with salt and pepper to taste. Stir until the chowder is warmed through. Remove from heat, discard bay leaves, and garnish with fresh parsley before serving.
Important Notes When Making Potato and Sausage Chowder
Sausage Selection Matters – The type of sausage you choose (mild, spicy, smoked, or herbed) will completely change the flavor profile of the chowder. Opt for a sausage that complements the mood of your meal. For a lighter chowder, use chicken or turkey sausage.
Balance the Fat – After browning the sausage, always drain excess grease but leave about 2 tablespoons in the pot. This gives you enough fat to sauté the vegetables and build flavor without making the chowder overly greasy.
Vegetable Base is Key – The mirepoix (onion, carrot, celery) should be cooked slowly over low heat until softened. This step builds a sweet and aromatic backbone that balances the richness of sausage and cream.
Thickening Naturally – The chowder thickens as potatoes cook down and release starch. If you prefer a creamier, thicker finish, mash a few potato chunks directly in the pot before adding cream.
Rice Cooking Time – Wild rice takes longer to soften than white rice, so plan accordingly. Check doneness before adding potatoes, or par-cook the rice separately if you want more control over texture.
Cream Timing is Crucial – Add the cream at the very end over gentle heat. Never let the chowder boil once dairy is added, or it may split. This ensures a silky, velvety finish.
Season Gradually – Salt lightly at multiple stages instead of heavily at the end. The sausage, stock, and cream already bring their own flavors, so adjust carefully to avoid oversalting.
Bay Leaves and Herbs – Always remember to remove bay leaves before serving. Fresh herbs like parsley or thyme added at the end give a bright lift to the otherwise rich and hearty chowder.
Resting Improves Flavor – This chowder develops even more depth after resting for a few hours or overnight. Store it covered in the refrigerator, then reheat gently on the stove for best results.
Storage Caution – Because of the cream, leftovers should be eaten within 3 days. If you plan to freeze, do so before adding cream, then stir in the dairy after reheating for the best texture.
How to Enjoy Potato and Sausage Chowder After Cooking
Serve It Hot and Fresh
Ladle the chowder into deep bowls and enjoy it while warm, when the cream is velvety, the potatoes are tender, and the sausage flavors are at their peak.
Pair with Bread for Comfort
Crusty bread, garlic bread, or warm dinner rolls make the perfect companions, ideal for dipping and soaking up the creamy broth.
Enhance with Toppings
Add a sprinkle of fresh parsley, thyme, or chives for brightness. Grated Parmesan or sharp cheddar can give extra richness, while a drizzle of olive oil adds elegance.
Make It a Complete Meal
Pair the chowder with a crisp side salad (arugula, spinach, or a simple Caesar) to balance the richness with freshness. This turns a single bowl of chowder into a well-rounded dinner.
Enjoy Leftovers Creatively
The chowder tastes even better the next day as the flavors meld. Reheat gently on the stove (never boiling, to protect the cream). Leftovers can also be repurposed as a sauce poured over baked potatoes, rice, or even pasta for a second meal.
Pair with Drinks
A glass of chilled white wine (like Chardonnay or Pinot Grigio) complements the creaminess. For non-alcoholic pairings, try sparkling water with lemon or a light iced tea.
Share the Comfort
Serve this dish family-style at the center of the table with plenty of bread and toppings. Its hearty nature makes it ideal for gatherings, offering both comfort and nostalgia.
Nutrition Information
(Per serving – approx. 6 servings)
Estimates based on standard ingredients:
Calories: ~410 | Protein: 16g | Fat: 27g | Carbohydrates: 25g | Fiber: 3g | Sugar: 4g | Sodium: ~780mg
Frequently Asked Questions:
Can I use a different type of sausage in this chowder?
Yes! You can use chicken, turkey, or even plant-based sausage for a lighter version. Smoked or spicy sausages will give the chowder a bolder flavor, while mild sausage keeps it more balanced.
Can I make this chowder ahead of time?
Absolutely. In fact, the flavors deepen after resting for a few hours or overnight. Store in the refrigerator for up to 3 days, and reheat gently on the stove to preserve creaminess.
Can I freeze Potato and Sausage Chowder?
It’s best to freeze the chowder before adding the cream. Dairy tends to separate once frozen. Simply prepare the chowder up until the cream step, freeze, then add cream after reheating.
How do I make this chowder thicker?
Mash a few of the potatoes directly in the pot, or simmer uncovered to let the liquid reduce. For an ultra-creamy consistency, stir in a small slurry of flour and water before adding cream.
What can I serve with Potato and Sausage Chowder?
This chowder pairs beautifully with crusty bread, garlic toast, or warm dinner rolls. For a balanced meal, add a crisp green salad to cut through the richness.
How do I keep the chowder from becoming too greasy with sausage?
After browning the sausage, drain excess fat but leave about 2 tablespoons in the pot. This amount is perfect for sautéing the vegetables and carrying the sausage flavor without making the chowder oily.
What’s the best way to get a rich, flavorful base?
Brown the sausage well and don’t rush the vegetables. Let the onion, celery, and carrot cook slowly until softened, releasing natural sweetness. This layering of flavor is the foundation of a great chowder.
Can I add the potatoes at the same time as the rice?
It’s best to stagger them. Wild rice takes longer to cook, so start it earlier. Add potatoes later to prevent them from overcooking and turning mushy before the rice is tender.
How do I prevent the cream from curdling?
Always stir in cream at the very end, over low heat. Never let the chowder boil once cream has been added. This keeps the soup velvety smooth.
How do I adjust the thickness to my liking?
For a thicker chowder, mash a few potato chunks directly in the pot or simmer uncovered to reduce liquid. For a thinner version, add extra broth until it reaches the consistency you prefer.