Potato And Sausage Chowder
A bowl of Potato And Sausage Chowder feels like a warm blanket from the past — creamy, chunky, and just a little smoky. This version pairs browned beef sausages and tender potatoes with wild rice for texture, making it a filling, one-pot meal that feeds a crowd or fuels a week of leftovers. If you enjoy comforting weekday classics, you might also like this sausage and sweet potatoes with honey-garlic sauce for a different take on sausage-centered dinners.
Why make this recipe
If you’re tired of thin soups that don’t satisfy, this chowder is perfect because it delivers a creamy, thick texture with hearty chunks of potato, sausage, and wild rice. The balance of richness from the cream and the rustic chew of rice makes it stand out from simpler potato soups. It’s also forgiving — adaptable with what you have on hand and easy to scale up for company.
Step-by-Step Guide to Making Potato And Sausage Chowder
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
Directions
Step 1: Heat olive oil in a large pot over medium heat. Add sliced beef sausages and cook until browned.
Step 2: Stir in chopped onion, celery, carrots, and minced garlic. Cook until softened.
Step 3: Add dried thyme and flour, stirring to combine. Cook for 1-2 minutes.
Step 4: Pour in chicken or vegetable stock and add bay leaves. Bring to a boil.
Step 5: Add wild rice and potatoes, reduce heat, and simmer until potatoes are tender.
Step 6: Stir in cream and season with salt. Remove bay leaves before serving.
Notes on these steps and why they matter
- Browning the sausages first builds flavor: those browned bits left on the pot (fond) will be loosened when you add the onions and later the stock, deepening the chowder’s profile.
- Softer vegetables before adding flour: sautéing the onion, celery and carrots until softened gives the dish a sweeter, mellow base and prevents raw-flour flavors.
- Cooking the flour briefly: this gets rid of the raw taste and helps the chowder thicken when the stock is added.
- Wild rice adds chew and nuttiness that contrasts nicely with the cream and tender potatoes; if you prefer a smoother texture, long-grain rice or extra potatoes will change the mouthfeel.
Ingredient swaps and dietary notes
- For a lighter chowder, use low-fat half-and-half or a mix of milk and a small splash of cream; avoid boiling after adding low-fat dairy to minimize separation.
- To make the chowder vegetarian, swap the beef sausages for plant-based sausage and use vegetable stock. Smoked tofu or tempeh can also contribute savory depth.
- If gluten is a concern, replace all-purpose flour with a gluten-free blend or use a cornstarch slurry (mix 1–2 tbsp cornstarch with cold water) added near the end to thicken.
Storage Tips for Potato And Sausage Chowder
- Refrigerator: Store in an airtight container for 3–4 days at 4°C (40°F) or below.
- Freezer: Freeze in suitable containers for up to 2 months at −18°C (0°F). Thaw in the refrigerator overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring frequently, or microwave in short bursts to avoid curdling the cream. If the chowder is too thick after refrigeration, stir in a splash of stock or water while reheating.
Serving Suggestions for Potato And Sausage Chowder
- Ladle the chowder into warm bowls and finish with a sprinkle of chopped fresh parsley or chives and a grind of black pepper for freshness.
- Serve alongside crusty bread, buttered toast, or grilled cheese sandwiches for dipping. The crunchy bread contrasts well with the chowder’s creaminess.
- For a lighter meal, offer a crisp green salad dressed with lemon vinaigrette to cut through the richness.
Tips to make Potato And Sausage Chowder
Q: How do I prevent the cream from splitting?
A: Add the cream off the heat and warm the chowder gently afterward; avoid rapid boiling once dairy is incorporated.
Q: How can I make the chowder thicker without more cream?
A: Reduce the liquid slightly by simmering uncovered before adding cream, or mash some of the cooked potatoes against the pot wall and stir to thicken naturally.
Q: How do I boost depth of flavor?
A: Add a splash of Worcestershire sauce, a teaspoon of Dijon mustard, or a couple of dashes of hot sauce when you add the cream — these small umami or acidic hits elevate the overall flavor.
Variations
- Smoked sausage + bacon (paragraph): For a smokier profile, substitute half the sausages with smoked kielbasa and crisp 2–3 rashers of bacon first; remove and crumble the bacon over the finished chowder for a smoky, savory boost.
- Dairy-free version (bullet):
- Use full-flavor coconut milk or an unsweetened oat cream alternative in place of single cream.
- Thicken with a cornstarch slurry or blended potato for body without dairy.
Make-ahead and batch-cooking strategies
- This chowder freezes well: cool to room temperature, portion into freezer-safe containers, and defrost in the refrigerator before reheating. When reheating, add a splash of stock to revive the texture because potatoes and rice absorb liquid when stored.
- If making for a dinner party, fully prepare the chowder up to the point of adding cream, cool, and store in the fridge. Reheat gently and fold in cream just before serving to keep the finish silky.
Common pitfalls and how to avoid them
- Overcooking wild rice: follow package timing; wild rice can take longer than potatoes, so add it in a way that both rice and potatoes finish tender at the same time. If your wild rice cooks slower, you can par-cook it separately.
- Thin chowder: if the soup doesn’t thicken after adding flour, simmer longer uncovered to reduce, or mash a few potato chunks to naturally thicken.
- Blandness: season in stages (after browning the sausages, after adding the stock, and again at the end with cream) to ensure layered, balanced seasoning.
FAQs
Q: Can I use other kinds of sausage?
A: Yes — pork, smoked kielbasa, or chicken sausages will all work. Adjust seasonings if the sausage is heavily seasoned (reduce added salt).
Q: What if I don’t have wild rice?
A: Substitute long-grain rice, brown rice, or even omit the rice and add more diced potato for bulk. Keep in mind cooking times may change.
Q: How do I reheat leftovers so the potatoes don’t fall apart?
A: Reheat gently over low heat, stirring occasionally, and add a splash of stock to refresh consistency; avoid vigorous boiling to keep potatoes intact.
Bolded question style:
Is this chowder freezer-friendly?
Yes — freeze in single-meal portions for best quality. Use within 2 months for optimal taste.
- Quick list FAQ:
- Q: Can I thicken without flour? A: Yes — use cornstarch slurry or mashed potatoes.
- Q: Can I make it dairy-free? A: Yes — use coconut milk or plant-based cream.
Final serving and presentation tips
- Garnishes make a difference: crisp fried sage leaves, a spoonful of crème fraîche, or a scattering of grated sharp cheddar create appealing contrasts.
- Serve in shallow bowls so the toppings are visible and easy to combine with each spoonful. Consider pairing with pickled vegetables on the side to cut richness.
Safety note
- When cooling soup for storage, divide into shallow containers to bring it through the danger zone (5–60°C / 41–140°F) quickly before refrigerating.
Conclusion
This Potato And Sausage Chowder is an easy, forgiving one-pot meal that’s perfect for chilly nights and meal prep. For a slightly different take on sausage-based, comforting dinners, see this recipe for Potato and Sausage Chowder – Vikalinka which highlights similar flavors with its own tweaks, and if you’d like another variation focused on simplicity and homestyle flavor try Sausage Potato Soup – The Cozy Cook.
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Potato And Sausage Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A warm and creamy chowder combining beef sausages, tender potatoes, and wild rice for a hearty one-pot meal.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced beef sausages and cook until browned.
- Stir in chopped onion, celery, carrots, and minced garlic. Cook until softened.
- Add dried thyme and flour, stirring to combine. Cook for 1-2 minutes.
- Pour in chicken or vegetable stock and add bay leaves. Bring to a boil.
- Add wild rice and potatoes, reduce heat, and simmer until potatoes are tender.
- Stir in cream and season with salt. Remove bay leaves before serving.
Notes
For a lighter chowder, use low-fat half-and-half or a mix of milk and a small splash of cream. To make it vegetarian, swap the beef sausages for plant-based sausage and use vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chowder, potato, sausage, hearty meal, comfort food
