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Potato And Sausage Chowder is the kind of bowl that wraps you in warmth and good memories—think Saturday suppers and the smell of a simmering pot on the stove. This hearty chowder balances savory browned sausages, tender potatoes, and a touch of cream for a velvety finish. For a quick reference to a similar source recipe while you read, check this Potato and Sausage Chowder overview that highlights variations and serving ideas.

Why make this recipe
If you’re tired of bland weeknight dinners and want something comforting without fuss, this chowder is perfect because it comes together quickly with pantry-friendly ingredients, delivers big, homey flavor, and stretches well to feed a crowd or provide leftovers for the week.

Ingredients

1 tbsp olive oil
400g beef sausages, sliced
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
1/2 tsp dried thyme
3 tbsp all-purpose flour
1 litre chicken or vegetable stock
2 bay leaves
100g wild rice
3 medium potatoes, peeled and cut into chunks
375ml single/light cream or half and half
Salt to taste

Step-by-Step Guide to Making Potato And Sausage Chowder

Prep and heat: Begin by preparing your vegetables and slicing the sausages into bite-sized rounds. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat so the oil is shimmering but not smoking.
Brown the sausages: Add the sliced beef sausages in a single layer and let them brown without crowding the pan. Browning adds depth of flavor through caramelization—aim for a golden exterior, about 4–6 minutes. If your sausages are particularly fatty, you can drain a little of the rendered fat if it seems excessive.
Build the flavor base: Stir in the chopped onion, sliced celery, and carrots. Cook until the vegetables are softened and the onion turns translucent, about 5–7 minutes. Add the minced garlic in the last minute so it becomes fragrant without burning.
Thicken and season: Sprinkle in 1/2 teaspoon dried thyme and 3 tablespoons of all-purpose flour, stirring constantly to coat the vegetables and sausages. Cook the flour for 1–2 minutes to remove the raw taste and allow it to brown lightly; this helps create a roux-like base that will thicken the chowder.
Add stock and aromatics: Pour in 1 litre of chicken or vegetable stock while stirring to avoid lumps. Toss in 2 bay leaves for subtle herbal aroma and bring the mixture to a boil. The bubbling will help lift any browned bits from the bottom of the pot, which adds flavor.
Add rice and potatoes: Stir in 100g wild rice and the peeled, chunked potatoes. Reduce the heat to a gentle simmer and cover the pot. Allow the chowder to simmer until the potatoes are tender and the wild rice is cooked through—this usually takes about 25–35 minutes depending on the rice and potato size. Check periodically and stir gently to prevent sticking.
Finish with cream and season: Once the potatoes and rice are tender, lower the heat and stir in 375ml single/light cream or half and half. Warm the chowder slowly—do not boil vigorously after adding the cream to prevent curdling. Taste and season with salt as needed; the amount will vary depending on your stock and sausages.
Final touches: Remove and discard the bay leaves. Give the chowder a final stir, adjust seasoning, and serve hot.

How this recipe comes together
This chowder combines three key textures: the meaty chew of browned beef sausages, the soft, starchy bite of potatoes, and the chewy nuttiness of wild rice. The flour-thickened broth becomes luxuriously smooth once the cream is added, making every spoonful rich but never heavy when balanced with vegetable aromatics like celery and carrot.

Best Way to Store Potato And Sausage Chowder

Refrigerator: Store in an airtight container and refrigerate at 4°C (39°F) or below for up to 3–4 days.
Freezer: For best results freeze in portions in freezer-safe containers at −18°C (0°F) for up to 2–3 months. Note: texture may change slightly after freezing because of the dairy.
Cooling: Cool to room temperature (no more than 2 hours at room temp) before refrigerating and avoid leaving out longer to ensure food safety.
Reheating note: Thaw overnight in the refrigerator if frozen, and reheat gently on the stovetop over low heat until steaming; add a splash of stock or water if it has thickened too much.

Serving Suggestions for Potato And Sausage Chowder

Ladle the chowder into warmed bowls and finish with a scattering of chopped fresh chives or parsley to brighten the flavors.
Serve with crusty bread or garlic toast to mop up the creamy broth; a crisp side salad with a vinegar-based dressing compliments the richness.
For a more substantial meal, pair the chowder with a simple grilled cheese sandwich or oven-roasted vegetables.

Tips to make Potato And Sausage Chowder

Use the right browning: Don’t rush browning the sausages—those browned bits add savory depth.
Mind the cream: Add cream off the boil and warm gently to prevent separation.
Rice timing: Wild rice takes longer than white rice; check package instructions and adjust simmering time or par-cook rice if needed.
Texture control: If you like a thicker chowder, mash a few potato chunks into the pot before adding cream.

Variations

Swap the sausage: Use spicy Italian sausage for more heat or chicken sausage for a lighter option; remove casings if you prefer a crumbled texture.
Make it vegetarian: Replace sausages with smoked tempeh or seasoned mushrooms, and use vegetable stock—this gives a smoky, savory note without meat.
These substitutions let you tailor the chowder to dietary preferences while maintaining its core comforting character.

FAQs
Q: Can I make this chowder ahead of time?
A: Yes—this chowder reheats very well and actually tastes better the next day after flavors have melded. Cool completely, refrigerate, and reheat gently on the stove. Add a splash of stock to refresh the consistency if it’s become thick.

Q: How can I thicken the chowder if it’s too thin?
A: If you want a thicker chowder, mash a portion of the cooked potatoes in the pot or mix 1 tablespoon of flour or cornstarch with a little cold water to make a slurry and stir it in while the chowder simmers for a few minutes.

Q: Is it safe to freeze chowder with cream?
A: Freezing chowder with cream is acceptable, but the dairy can separate and become grainy upon thawing. To minimize this, consider slightly under-creaming before freezing and finishing with fresh cream when reheating, or accept a slight texture change that won’t affect flavor.

Q: What’s the best rice to use?
A: The recipe calls for wild rice for its nutty flavor and firmness. If you prefer softer rice, use a long-grain white rice and add it later in the cooking process (about 15–20 minutes before the end).

Q: Can I make this chowder in a slow cooker?
A: Yes—brown the sausages and sauté the vegetables first for best flavor, then transfer to a slow cooker with stock, potatoes, rice, and seasonings. Cook on low for 4–6 hours or until potatoes are tender; stir in cream at the end and warm through.

Extra notes on technique and timing

Browning in batches: If your pot is crowded when browning sausages, do it in batches. Overcrowding steams instead of browns, reducing flavor development.
Flour incorporation: When adding flour, stir constantly to prevent lumps and allow it to toast slightly so the roux imparts a cooked, nutty flavor rather than a raw floury taste.
Salt gradually: Sausages and stock can already contain salt—season near the end to avoid over-salting. Taste and adjust.

Dietary and make-ahead considerations

Gluten-free: Use a gluten-free flour or cornstarch slurry instead of all-purpose flour for thickening, and verify sausages and stock are gluten-free.
Lower-fat option: Choose lean sausages and use half-and-half or a milk-thickened slurry rather than full cream, though the texture will be lighter.
Batch cooking: This chowder scales well—double the recipe for freezer portions. Cool completely before freezing in meal-sized containers.

A few serving presentation ideas

For casual dinners: Serve family-style in the pot with bowls and crusty bread nearby so people can ladle their portions.
For a dinner party: Spoon into shallow bowls, garnish with microgreens or a drizzle of herb oil, and offer a small plate of pickled vegetables to cut the richness.
For kids: Offer a milder sausage, cube the potatoes smaller for easier eating, and serve with toast soldiers for dipping.

Final pairing recommendations

Beers: A malty amber ale or brown ale complements the smoky sausage notes.
Wines: A crisp unoaked Chardonnay or a light Merlot pairs well—avoid overly tannic reds that can clash with the creaminess.

Conclusion

If you’d like to explore more takes on sausage-and-potato chowders, try the flavorful variation on A Night Owl Blog’s cheesy Italian sausage potato chowder for a cheesier, Italian-spiced direction, or see another well-tested version at Vikalinka’s potato and sausage chowder for additional tips and serving ideas.

Potato And Sausage Chowder

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A hearty chowder featuring browned sausages, tender potatoes, and a touch of cream for a warm, comforting meal.

Ingredients

Scale

1 tbsp olive oil
400g beef sausages, sliced
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
1/2 tsp dried thyme
3 tbsp all-purpose flour
1 litre chicken or vegetable stock
2 bay leaves
100g wild rice
3 medium potatoes, peeled and cut into chunks
375ml single/light cream or half and half
Salt to taste

Instructions

Heat olive oil in a large pot over medium heat.
Add sliced sausages and brown for 4–6 minutes.
Stir in chopped onion, celery, and carrots; cook until softened, about 5–7 minutes.
Add minced garlic and cook for 1 minute.
Sprinkle in thyme and flour, stirring constantly for 1–2 minutes.
Pour in stock while stirring to avoid lumps; add bay leaves and bring to a boil.
Stir in wild rice and potatoes, then reduce heat and cover. Simmer for 25–35 minutes.
Once tender, stir in cream and heat gently.
Remove bay leaves, adjust seasoning, and serve hot.

Notes

This chowder tastes even better the next day. For thicker consistency, mash some potato chunks before adding cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 18g
Cholesterol: 50mg

Keywords: chowder, potato, sausage, comfort food, soup, hearty meal

Potato And Sausage Chowder

Conclusion