Go Back
–+ servings
Potato and Sausage Chowder

Hearty Potato and Sausage Chowder for Cozy Nights

This Potato and Sausage Chowder offers rich flavors and comforting warmth, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 2 tbsp Olive Oil Adds richness and maintains moisture when cooking.
  • 400 g Sausages Any flavor works, but pork or smoked variants are recommended.
  • 1 Onion, chopped Provides sweetness and depth to the chowder.
  • 2 stalks Celery, sliced Adds crunch and aromatic notes.
  • 2 Carrots, sliced Contributes natural sweetness and color.
  • 2 cloves Garlic Enhances overall flavor.
  • 1/2 tsp Dried Thyme Adds an earthy undertone.
  • 3 tbsp Plain/All-Purpose Flour Thickens the chowder; corn flour can substitute for gluten-free.
  • 1 litre Chicken or Vegetable Stock Essential for building flavor.
  • 2 Bay Leaves Imparts aromatic flavor; remove before serving.
  • 100 g Wild Rice Offers a chewy texture; can swap with brown rice or barley.
  • 3 Potatoes, medium, peeled and cut into chunks Provides hearty substance; Russet or Maris Piper recommended.
  • 375 ml Single/Light Cream or Half and Half Creates the chowder’s creamy consistency; plant-based cream can replace.
  • Salt and Pepper Essential for seasoning to taste.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large soup pot over medium heat for about 2-3 minutes until shimmering.
  2. Cook the sausages, breaking them into bite-sized pieces for 5-7 minutes until golden brown. Set aside.
  3. Sauté the chopped onion, sliced celery, and sliced carrots for about 10 minutes until softened.
  4. Add minced garlic and dried thyme, cooking for 30 seconds until fragrant.
  5. Sprinkle flour over the mixture, stirring well and cooking for 2-3 minutes.
  6. Gradually pour in the stock while stirring continuously; return cooked sausage to the pot.
  7. Add bay leaves and wild rice, stirring gently and simmering covered for about 30 minutes.
  8. Add chunked potatoes and continue cooking for 15 minutes until tender.
  9. Stir in cream, adjusting heat to low, and season with salt and pepper to taste.
  10. Remove from heat; discard bay leaves and garnish with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This chowder can be made gluten-free by substituting corn flour for all-purpose flour. Pair it with homemade bread for a warm, inviting experience.

Tried this recipe?

Let us know how it was!