If you’re craving something hearty, soul-warming, and absolutely packed with flavor, then this Comforting Potato and Sausage Chowder Recipe is your new best friend. Imagine tender potatoes, savory sausage, and nutty wild rice swimming in a creamy, gently spiced broth that feels like a cozy blanket on a chilly day. This chowder strikes the perfect balance of rustic simplicity and satisfying richness, making it ideal for any occasion when you want a dish that comforts from the first spoonful to the last.
Ingredients You’ll Need
The magic of this chowder lies in its straightforward, thoughtfully chosen ingredients. Each one brings something special—whether it’s a burst of savory flavor, a tender texture, or an earthy note that completes the dish. Using simple pantry staples and fresh veggies ensures that this comforting potato and sausage chowder recipe is both accessible and delicious.
- Olive oil: Provides a smooth base for sautéing and adds subtle richness.
- Sausages (about 14 oz total): Choose your favorite flavored sausages to give the chowder its meaty, savory heart.
- Onion, chopped: Adds sweetness and depth of flavor when softened.
- Celery stalks, sliced: Brings a gentle crunch and freshness.
- Carrots, sliced: Offers natural sweetness and vibrant color.
- Garlic cloves, minced: Infuses an aromatic warmth that enhances the savory notes.
- Dried thyme: Adds a subtle earthy herbiness to the broth.
- All-purpose flour: Creates the perfect thickening roux for a luscious texture.
- Chicken or vegetable broth: Forms the flavorful liquid base of the chowder.
- Bay leaves: Impart a subtle layer of complexity and a hint of fragrance.
- Wild rice (about 3.5 oz): Adds a lovely nutty crunch and hearty bite.
- Potatoes, peeled and chunked: The star vegetable providing comforting creaminess and body.
- Light cream or half and half (12.5 fl oz): Finishes the chowder with silky richness without overpowering it.
- Salt: To taste, enhancing and balancing all the flavors.
How to Make Comforting Potato and Sausage Chowder Recipe
Step 1: Cook the Sausage
Start by heating olive oil in a large soup pot over medium heat. Remove sausages from their casings, crumble the meat into the pot, and cook until golden brown and fully cooked through. This step unlocks a deep, savory flavor that’s the foundation for our chowder. If the sausage releases excess fat, drain it, leaving just enough to carry those wonderful flavors forward.
Step 2: Sauté the Vegetables
Next, add chopped onions, celery, and carrots to the pot. Cook them slowly over low heat so they soften and gently sweeten—this develops the chowder’s natural depth. After about ten minutes, introduce the minced garlic and dried thyme, stirring just enough to release their fragrance without burning.
Step 3: Make the Roux
Sprinkle the flour evenly over the softened vegetables and remaining fat. Stir continuously to form a smooth paste known as a roux. Cooking it for a couple of minutes helps eliminate raw flour taste and thickens the chowder beautifully. This step turns a simple broth into a creamy, hearty soup.
Step 4: Add Broth, Bay Leaves, and Wild Rice
Return the cooked sausage to the pot, then pour in a little broth to loosely combine with the roux, avoiding clumps. Gradually add the remaining broth while stirring. Toss in bay leaves and wild rice. Bring everything to a gentle simmer and cook for 30 minutes to meld flavors and soften the rice just enough for tender chewiness.
Step 5: Add Potatoes and Finish Cooking
Now, add the peeled, chunked potatoes to the simmering soup. Cook for another 15 minutes or until both potatoes and wild rice are tender. This step gives the chowder its signature comfort—soft potatoes that nearly melt in your mouth, balanced with the nutty bite of rice.
Step 6: Stir in the Cream and Season
Finally, pour in the light cream or half and half and stir gently to combine. Heat the chowder without boiling to keep the cream silky, not curdled. Season with salt to taste. This finishing touch creates the comforting, velvety texture that makes this Comforting Potato and Sausage Chowder Recipe truly unforgettable.
How to Serve Comforting Potato and Sausage Chowder Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or chives adds a bright, vibrant note and an inviting pop of color that contrasts beautifully with the creamy chowder. A grating of sharp cheddar or a dollop of sour cream can elevate this dish even further, layering in nuances of tang and richness.
Side Dishes
This chowder pairs wonderfully with crusty bread or buttery dinner rolls—perfect for dipping into every last spoonful. For a lighter, fresh side, consider a crisp green salad with a lemon vinaigrette to balance the chowder’s creaminess.
Creative Ways to Present
Serve the chowder in rustic bowls to emphasize its cozy vibe, or try hollowed-out mini bread bowls for a fun and edible presentation. For entertaining, pair it with a flight of seasonal pickles or roasted root vegetables to create a full, comforting spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making for an even more satisfying meal the next day.
Freezing
This chowder freezes well, but to preserve the best texture, avoid freezing with the cream added. Instead, freeze the chowder base and add cream fresh when reheating. Use freezer-safe containers and consume within 2 months for optimal flavor.
Reheating
Reheat gently on the stove over low heat, stirring often until warmed through. If frozen, thaw overnight in the fridge before reheating. Add cream last to preserve its silky texture and avoid boiling to prevent separation.
FAQs
Can I use different types of sausage in this recipe?
Absolutely! Whether you prefer spicy chorizo, sweet Italian sausage, or a mild breakfast sausage, any will bring its unique flavor to this comforting potato and sausage chowder recipe. Just ensure it’s fully cooked before adding to the chowder.
Is wild rice necessary or can I substitute it?
Wild rice adds a wonderful nutty texture, but if you don’t have it, you can swap it with regular long-grain rice or even barley. Just remember to adjust cooking times accordingly, as different grains cook at different speeds.
Can I make this chowder vegetarian?
Yes! Simply substitute the sausage with hearty plant-based sausage or mushrooms, and use vegetable broth. It won’t have quite the same richness, but it remains a wonderfully comforting potato and sausage chowder recipe experience.
What can I do if my chowder is too thick?
Add a splash of broth, cream, or milk while reheating until you reach your desired consistency. The beauty of chowder is its ability to be easily tailored to your preference.
Can I prepare this recipe in a slow cooker?
You can, but be sure to brown the sausage and sauté the vegetables beforehand for flavor. Cook everything in the slow cooker on low for 6-8 hours, adding potatoes and rice midway to prevent them from overcooking and turning mushy.
Final Thoughts
This Comforting Potato and Sausage Chowder Recipe is more than just a meal—it’s a warm hug in bowl form. With its satisfying textures, balanced creaminess, and rich, savory flavors, it offers that perfect comfort food feeling we all crave sometimes. I wholeheartedly encourage you to give it a try, whether for a cozy family dinner or a crowd-pleasing gathering. Once you do, I promise it’ll hold a special place in your recipe rotation just like it does in mine!
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Comforting Potato and Sausage Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Comforting Potato and Sausage Chowder combines savory sausage, tender potatoes, and nutty wild rice in a creamy broth. Perfectly seasoned with thyme and finished with light cream, this hearty soup is a warm and satisfying meal ideal for chilly days.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 6 sausages (about 14 oz total, any flavor)
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 2 bay leaves
- 1/2 cup wild rice (about 3.5 oz)
- 3 medium potatoes, peeled and chunked
- salt, to taste
For Finishing:
- 1 1/2 cups light cream or half and half (12.5 fl oz)
Instructions
- Cook the Sausage: Heat the olive oil in a large soup pot over medium heat. Remove sausage casings and add sausage meat to the pot, breaking it up with a spatula. Fry until golden brown and cooked through, then transfer to a plate. If excess fat is present, pour off all but 2 tablespoons in the pot.
- Sauté Vegetables: In the same pot, add chopped onion, celery, and carrots. Sauté over low heat for about 10 minutes until softened. Add minced garlic and dried thyme; cook for 30 seconds until fragrant.
- Form Roux: Sprinkle the flour evenly over the vegetables and fat, stirring constantly to create a paste (roux). Cook for a couple more minutes to eliminate raw flour taste.
- Combine Sausage and Broth: Return the cooked sausage to the pot. Pour in a small amount of broth and stir to blend with the roux, preventing lumps. Gradually add remaining broth, stirring well.
- Add Bay Leaves and Wild Rice: Drop in bay leaves and wild rice. Bring to a simmer over low to medium heat. Cook uncovered for 30 minutes to meld flavors and start softening rice.
- Add Potatoes: Add peeled and chunked potatoes to the simmering soup. Continue cooking for about 15 minutes, or until potatoes and wild rice are tender.
- Finish with Cream and Seasoning: Stir in light cream or half and half until combined. Season with salt to taste. Heat gently until cream is warmed through without boiling.
- Serve: Remove bay leaves. Optionally, garnish with chopped fresh parsley. Serve hot and enjoy your comforting chowder.
Notes
- Use any sausage flavor you prefer; spicy sausage will add a kick.
- Wild rice adds texture but can be substituted with regular rice or left out for a quicker cook time.
- For a richer chowder, use heavy cream instead of light cream or half and half.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- The chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
