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Potato and Sausage Chowder

Featured in Delicious Main Course Recipes for Every Occasion.

This Potato and Sausage Chowder transforms the traditional seafood-based chowder into a hearty, land-loving alternative that's perfect for cooler weather. The recipe starts with flavorful sausage that provides a rich base for aromatic vegetables and herbs. What makes this chowder special is its layered approach to building flavor - the sausage fat is used to create a roux that thickens the broth beautifully, while wild rice adds both visual interest and a pleasant chewy texture that contrasts with the tender potato chunks. The addition of cream at the end creates a silky, luxurious finish that ties all the components together. This versatile recipe offers numerous customization options, from the type of sausage used to grain substitutions and even dairy-free alternatives, making it adaptable to various dietary preferences while maintaining its comforting essence.
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Updated on Wed, 26 Feb 2025 17:52:36 GMT
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Potato and Sausage Chowder transforms simple ingredients into a deeply satisfying meal that warms you from the inside out. This hearty soup combines savory sausage, tender potatoes, and colorful vegetables in a rich, creamy broth that's perfect for cold weather comfort. Each spoonful delivers the perfect balance of textures – from the meaty sausage to the soft potatoes and the silky, herb-infused cream base.

Last winter, I served this for a casual family gathering, and my brother-in-law who typically claims soup isn't a "real meal" asked for the recipe before leaving. The empty pot told the whole story of its hearty appeal.

Essential Elements

  • Quality sausage: Choose your favorite variety for personalized flavor
  • Starchy potatoes: Create hearty texture and natural thickening
  • Wild rice: Adds nutty flavor and pleasing texture contrast
  • Aromatic vegetables: Build essential flavor foundation
  • Fresh thyme: Provides earthy, herbaceous notes
  • Proper roux: Creates silky, velvety broth
  • Rich cream: Transforms a simple soup into luxurious comfort
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Creating Perfect Chowder

Sausage Development:
Brown sausage thoroughly to develop deep flavor. Take time with this crucial first step.
Vegetable Foundation:
Sauté aromatics in the sausage drippings. Build layers of flavor with each addition.
Roux Creation:
Combine flour with fat completely. Cook fully to eliminate raw flour taste.
Gentle Simmering:
Allow rice and potatoes to cook slowly. This ensures perfect texture without mushiness.

My grandmother always said a proper chowder should be "thick enough to satisfy but not so thick you could stand a spoon in it." This recipe honors her wisdom with its perfect consistency.

Perfect Pairings

Serve this hearty chowder with crusty bread or warm dinner rolls for dipping. A simple green salad with vinaigrette adds fresh contrast, or pair with ham and cheese sandwiches for a classic soup-and-sandwich combo.

Creative Variations

Experiment with different sausage varieties like spicy Italian or apple-sage for unique flavor profiles. Try substituting sweet potatoes for regular potatoes, or add corn kernels for natural sweetness and texture.

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Storage Success

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of stock or cream if the chowder has thickened too much.

After perfecting this recipe through countless chilly evenings, I've found that success lies in the details - the thorough browning of the sausage, the careful creation of the roux, and the patient simmering that allows all the flavors to meld together. Whether you're feeding a hungry family or looking for comfort in a bowl, this Potato and Sausage Chowder delivers satisfaction in every spoonful.

Frequently Asked Questions

→ What type of sausage works best in this chowder?
Any flavor of sausage works well in this recipe. For a classic flavor, try sweet or mild Italian sausage. For a bit of heat, spicy Italian or andouille sausage adds nice complexity. Chicken or turkey sausage can be used for a lighter option.
→ Can I make this chowder ahead of time?
Yes, this chowder actually improves with time as the flavors meld. You can make it 1-2 days ahead and store in the refrigerator. Reheat gently on the stovetop, adding a splash of stock or cream if it's thickened too much during storage.
→ Is it possible to make this in a slow cooker?
Yes, but with some modifications. Brown the sausage and vegetables on the stovetop first, then transfer to a slow cooker along with the stock, bay leaves, rice, and potatoes. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cream during the last 30 minutes.
→ Can I freeze this chowder?
Cream-based soups can sometimes separate when frozen and thawed. If you plan to freeze it, consider making the recipe without the cream, freezing it, and then adding the cream after thawing and reheating. Alternatively, use full-fat evaporated milk instead of cream for better freezing results.
→ What can I serve with this chowder?
This hearty chowder pairs wonderfully with crusty bread or rolls for dipping. A simple green salad with a light vinaigrette provides a nice contrast to the rich soup. For a more substantial meal, serve with a grilled cheese sandwich.

Potato and Sausage Chowder

A hearty twist on traditional chowder featuring savory sausage, tender potatoes, and wild rice in a rich, creamy broth.

Prep Time
10 Minutes
Cook Time
55 Minutes
Total Time
65 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 1 tbsp olive oil
02 400g (6) sausages, any flavour
03 1 onion, chopped
04 2 stalks celery, sliced
05 2 carrots, sliced
06 2 cloves garlic
07 1/2 tsp dried thyme
08 3 tbsp plain/all purpose flour
09 1 litre/4 cups chicken or vegetable stock
10 2 bay leaves
11 100g/1/2 cup wild rice
12 3 medium potatoes, peeled and cut into chunks
13 375ml/1 1/2 cups single/light cream or half and half
14 Salt and pepper to taste

→ For Garnish

15 Fresh parsley, chopped

Instructions

Step 01

Heat the oil in a soup pot. Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate. (If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot)

Step 02

To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer.

Step 03

Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.

Step 04

Pour a bit of the chicken stock in and stir until well combined with the roux, then pour in the rest, add 2 bay leaves and wild rice, bring to a simmer and cook over low to medium heat for 30 minutes.

Step 05

Add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked.

Step 06

Pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat.

Step 07

Serve with chopped fresh parsley.

Notes

  1. Sausage can be substituted with bacon for a smoky depth of flavor
  2. Brown rice or pearl barley can be used instead of wild rice
  3. Corn flour can be used instead of all-purpose flour to make the soup gluten-free
  4. Sweet potatoes can be used instead of regular potatoes
  5. Plant-based cream like soya cream can be used instead of dairy cream
  6. Always taste your soup before serving to adjust salt as needed

Tools You'll Need

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

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Wheat (in flour, unless corn flour is used)

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