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Potato and Sausage Chowder

Creamy Potato and Sausage Chowder for Cozy Night In

A heartwarming Potato and Sausage Chowder that brings comfort and warmth to your table, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 2 tbsp Olive Oil Can use canola oil as a substitute.
  • 6 links Sausages Italian, bratwurst, or chicken sausage.
  • 1 medium Onion Chopped. Yellow or sweet onions work best.
  • 2 stalks Celery Sliced. Try leeks for a unique twist.
  • 2 medium Carrots Sliced. Parsnips make an excellent alternative.
  • 2 cloves Garlic Minced. Fresh garlic is preferred.
  • 1/2 tsp Dried Thyme Fresh thyme is a delightful option.
Chowder Thickness
  • 3 tbsp All-Purpose Flour Use gluten-free flour for a suitable swap.
  • 4 cups Chicken or Vegetable Broth Homemade stock enhances flavor.
  • 1/2 cup Wild Rice About 3.5 oz. Substitute with regular rice if needed.
  • 3 medium Potatoes Peeled and chunked. Yukon Gold or Russet preferred.
  • to taste Salt Adjust based on the saltiness of your broth.
Creamy Finish
  • 1 1/2 cups Light Cream or Half and Half Opt for milk or non-dairy alternatives for a lighter choice.

Equipment

  • Large soup pot

Method
 

Steps
  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
  2. Remove the sausage from its casings and break it into bite-sized pieces. Cook for about 5–7 minutes until nicely browned.
  3. Add the chopped onion, celery, and carrots. Sauté over low heat for about 10 minutes until softened.
  4. Stir in the minced garlic and dried thyme, cooking for an additional 30 seconds.
  5. Sprinkle 3 tablespoons of flour into the mixture to create a roux. Cook for about 2 minutes.
  6. Slowly pour in 1 cup of broth, stirring continuously. Add the remaining 3 cups of broth once smooth.
  7. Add the wild rice and bay leaves. Bring to a gentle simmer and cover. Cook for 30 minutes.
  8. Fold in the peeled potatoes and continue to simmer uncovered for 15 minutes.
  9. Lower the heat and stir in the light cream. Season with salt as needed.
  10. Carefully remove the bay leaves and serve hot, optionally garnished with parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 1800IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Store in an airtight container for up to 4 days; freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding broth or cream if too thick.

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