Potato and Sausage Chowder

This hearty Potato and Sausage Chowder is the perfect cold-weather comfort food. It’s creamy, savory, and packed with tender vegetables, wild rice, and flavorful sausage in every bite.

Whether you’re curled up on a chilly evening or feeding a hungry crowd, this chowder is sure to hit the spot.

Why You’ll Love This Recipe

Hearty and filling – loaded with sausage, potatoes, and rice

Creamy and flavorful without being heavy

One-pot meal that’s easy to make and easy to clean up

Customizable with your favorite type of sausage or added veggies

Great leftovers – the flavor deepens as it sits

Key Ingredients

Sausage: Any variety works—smoked, spicy, or sweet, depending on your taste

Potatoes: Provide a comforting, starchy base and help thicken the chowder

Wild rice: Adds a nutty flavor and chewy texture

Aromatic veggies: Onion, celery, carrot, and garlic build a savory base

Cream or half-and-half: Gives the chowder a rich, smooth finish

Bay leaves & thyme: Add herbal notes to deepen the overall flavor

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.

Recipe Notes

Choose your sausage wisely: The flavor of the chowder largely depends on the sausage. Spicy Italian sausage adds heat, while smoked sausage gives a deeper, richer flavor. Sweet or mild sausage is great for a more family-friendly version.

Break up sausage well: When browning the sausage, break it into small pieces for even cooking and easy spoonfuls in the chowder.

Don’t rush the veggie base: Cooking the onion, celery, and carrots slowly allows them to release natural sweetness and adds depth to the soup’s flavor.

Flour makes a big difference: It thickens the broth into a creamy chowder. Make sure to cook the flour for a couple of minutes after adding it to remove the raw taste.

Add stock gradually: Pouring in the broth slowly helps blend it smoothly with the roux and prevents lumps.

Wild rice takes time: Be patient—wild rice takes longer than white rice to cook but offers a better texture and holds up well in reheating.

Adjust cream to taste: If you like it lighter, use less cream or swap with milk. For a richer result, add a splash of heavy cream at the end.

Season at the end: Wait until the chowder has simmered and thickened before adding salt. The sausage and broth already bring saltiness.

Let it rest: Like most chowders, this one tastes even better the next day as the flavors develop further.

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

Kitchen Equipment Needed

Large soup pot or Dutch oven

Wooden spoon or spatula

Cutting board and sharp knife

Measuring cups and spoons

Ladle for serving

Optional: potato peeler, whisk

Recipe Swaps and Variations

Sausage: Try chorizo for spice, chicken sausage for leaner protein, or kielbasa for smoky flavor

No wild rice? Use brown rice or small pasta like orzo instead

Extra veggies: Add corn, spinach, or kale for more color and nutrition

Cream-free version: Use whole milk or a splash of evaporated milk for a lighter chowder

Herbs: Add parsley, rosemary, or even a pinch of smoked paprika for a twist

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Freeze in single portions for up to 2 months (note: texture may change slightly due to the cream)

To reheat: Warm on the stovetop over medium heat. Add a splash of broth or cream if it’s too thick.

Food and Drink Pairings

Serve with: Crusty bread, garlic toast, or cornbread

Side salad: A light green salad with vinaigrette balances the richness

Drink pairings: Light beer, dry white wine (like Sauvignon Blanc), or sparkling water with lemon

Frequently Asked Questions:

Can I use pre-cooked sausage?
Yes! Slice it and add it after the vegetables have softened. It won’t need as much browning time.

What kind of cream should I use?
Single cream, light cream, or half-and-half all work. Heavy cream makes it extra rich.

Is this soup spicy?
Not unless you use spicy sausage. Choose a mild one for a kid-friendly version.

Can I make this vegetarian?
Yes! Use plant-based sausage, vegetable stock, and skip the cream or replace it with a dairy-free option.

Will regular white rice work?
Yes, but it will become softer and break down more quickly. Add it closer to the end of cooking time.

Can I make this chowder in a slow cooker?
Yes. Brown the sausage first, then transfer everything (except the cream) to the slow cooker. Cook on low for 6–7 hours. Stir in cream at the end.

How do I prevent the cream from curdling?
Add the cream at the very end and don’t boil the soup after adding it.

What’s the best way to thicken the chowder?
The roux and potatoes should naturally thicken it, but you can mash some potatoes or add a cornstarch slurry if needed.

Can I make this ahead of time?
Absolutely! It tastes even better the next day after the flavors have melded.

Can I use frozen vegetables?
Yes! Add them after the rice and potatoes have had time to cook for a bit. They won’t need as long to soften.

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