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Potato and Sausage Chowder

Featured in Comforting Bowls.

This Potato and Sausage Chowder transforms classic chowder by swapping seafood for savory sausage. The soup builds layers of flavor by first browning the sausage, then cooking aromatic vegetables in the flavorful drippings. Wild rice adds a nutty taste and striking visual contrast to the creamy broth, while chunks of potato provide heartiness. The flour-based roux creates a silky texture, and cream adds richness to this comforting meal. Adaptable with various sausage types and alternative ingredients, it's a versatile dish perfect for cold weather.
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Updated on Mon, 13 Jan 2025 00:01:48 GMT
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Potato and Sausage Chowder | quickierecipe.com

This rich and hearty Sausage, Potato and Wild Rice Chowder combines savory Italian sausage with tender potatoes and nutty wild rice in a creamy, satisfying broth. Perfect for cold evenings when you need something substantial and warming, this one-pot meal delivers restaurant-quality comfort food right from your kitchen.

After perfecting this recipe through many winter evenings, it's become my family's most requested soup. The way the wild rice adds texture while the potatoes create creaminess makes every spoonful satisfying.

Essential Ingredients Selection

  • Italian sausage: Choose quality meat for best flavor
  • Wild rice: Real wild rice, not a blend, for authentic texture
  • Yukon Gold potatoes: Hold shape while creating creaminess
  • Fresh vegetables: Creates flavor foundation
  • Light cream: Adds richness without heaviness
  • Bay leaves: Essential for depth of flavor
  • Fresh thyme: Brightens the hearty flavors

Detailed Step-by-Step Instructions

Sausage Preparation:
Remove from casings carefully. Break into bite-sized pieces. Brown evenly on all sides. Drain excess fat. Reserve fond in pot.
Vegetable Base:
Cut vegetables uniformly. Cook until softened. Add garlic last. Don't brown vegetables. Season each layer.
Roux Development:
Cook flour thoroughly. Stir constantly. Add stock gradually. Whisk until smooth. Remove any lumps.
Wild Rice Addition:
Rinse rice before adding. Maintain gentle simmer. Stir occasionally. Test for doneness. Watch liquid levels.
Final Assembly:
Add cream gradually. Check seasoning. Adjust thickness. Let flavors meld. Serve piping hot.
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This recipe evolved from my grandmother's potato soup, enhanced with wild rice and sausage for a heartier meal.

Temperature Management

Through numerous batches, I've learned that maintaining a gentle simmer is crucial. Too high heat can cause the cream to break and the potatoes to fall apart. I keep the heat medium-low once the cream is added, letting the soup warm through without boiling.

Make-Ahead Strategy

While best served fresh, this chowder can be partially prepared in advance. I often cook the sausage and vegetables, then refrigerate them separately from the cooked wild rice. When ready to serve, I combine everything and add the cream for final heating.

Storage Solutions

Because of the cream and potatoes, freezing isn't recommended. However, leftovers keep well in the refrigerator for 2-3 days. When reheating, add a splash of cream or broth to adjust the consistency, and warm gently to prevent separation.

Texture Balance

The combination of ingredients creates perfect textural contrast. The wild rice provides a pleasant chew, while the potatoes add creaminess, and the sausage adds heartiness. Cutting vegetables uniformly ensures even cooking and perfect bite-sized pieces.

Serving Suggestions

This chowder shines when served with crusty bread for dipping. During fall, I love pairing it with a crisp green salad dressed with vinaigrette to balance the richness. For entertaining, I serve it in bread bowls.

Variations and Adaptations

Over time, I've experimented with different additions. Kale or spinach adds color and nutrition, while mushrooms bring earthiness. For a lighter version, turkey sausage works beautifully.

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This Sausage, Potato and Wild Rice Chowder has become my go-to recipe for chilly evenings and casual entertaining. The combination of flavors and textures creates something truly special that satisfies both body and soul. Each bowl offers the perfect balance of comfort and sophistication, making it a recipe you'll return to again and again.

Frequently Asked Questions

→ Can I use different types of sausage?
Yes, any flavor of sausage works well, or you can substitute with bacon for a smoky variation.
→ What can I substitute for wild rice?
Brown rice or pearl barley make good alternatives, providing similar texture and heartiness.
→ Can I make this gluten-free?
Yes, substitute the all-purpose flour with corn flour to make the chowder gluten-free.
→ Can I use dairy-free cream?
Yes, plant-based alternatives like soya cream work well for a dairy-free version.
→ Can I use sweet potatoes instead?
Yes, sweet potatoes can replace regular potatoes and will cook more quickly.

Creamy Potato and Sausage Chowder

A rich and hearty chowder combining tender potatoes, savory sausage, and nutty wild rice in a creamy broth. This warming soup is perfect for cold weather comfort.

Prep Time
10 Minutes
Cook Time
55 Minutes
Total Time
65 Minutes
By: Meryem

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Base

01 Sausages, any flavor (400g/6 sausages)
02 Olive oil (1 tablespoon)
03 Wild rice (100g/½ cup)
04 Potatoes (3 medium, peeled and chunked)

→ Vegetables & Aromatics

05 Onion (1, chopped)
06 Celery stalks (2, sliced)
07 Carrots (2, sliced)
08 Garlic cloves (2)
09 Bay leaves (2)
10 Dried thyme (½ teaspoon)

→ Liquid & Thickeners

11 Chicken or vegetable stock (1 litre/4 cups)
12 Single/light cream or half and half (375ml/1½ cups)
13 Plain/all purpose flour (3 tablespoons)
14 Salt to taste

Instructions

Step 01

Heat oil in soup pot, remove sausage from casings, break up and fry until golden. Remove to plate, leaving 2 tablespoons fat in pot

Step 02

Cook onion, celery, and carrots for 10 minutes over low heat. Add garlic and thyme, cook 30 seconds more

Step 03

Sprinkle flour over vegetables, stir to make paste, cook 2 minutes. Return sausage to pot

Step 04

Gradually stir in stock, add bay leaves and wild rice. Simmer 30 minutes

Step 05

Add potato chunks, cook 15 minutes more until potatoes and rice are tender

Step 06

Stir in cream, season with salt and pepper. Heat through and serve with fresh parsley

Notes

  1. Can substitute sausage with bacon for smoky flavor
  2. Brown rice or pearl barley can replace wild rice
  3. Can be made gluten-free using corn flour instead of wheat flour
  4. Sweet potatoes can substitute regular potatoes for faster cooking
  5. Plant-based cream can be used for dairy-free version

Tools You'll Need

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)
  • Contains dairy (cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 628
  • Total Fat: 41 g
  • Total Carbohydrate: 45 g
  • Protein: 20 g