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.
