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Cozy Potato and Sausage Chowder

Featured in Warm, Comforting Soups & Stews.

This sausage and potato chowder takes a fun spin on the classic by skipping seafood for hearty, flavorful sausage. The dish starts with browning sausage to enhance its taste while aromatic veggies are cooked in its drippings. Wild rice adds crunch and a distinct nutty flavor, with potatoes giving a rich, filling texture. A roux creates a smooth, velvety broth, and cream adds a luscious finish. Easily customizable with other sausage styles or ingredients, it’s an adaptable recipe ideal for cool days.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:25:01 GMT
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Potato and Sausage Chowder | thefamilycooks.com

A rustic and satisfying Sausage, Potato and Wild Rice Chowder that combines richness and comfort in every spoonful. The combination of hearty Italian sausage, creamy potatoes and nutty wild rice creates a warming meal perfect for cold weather dining. This homestyle chowder delivers restaurant-quality taste from simple ingredients.

Developed over countless winter evenings in my kitchen, this chowder has become a cherished family favorite. The contrast between tender wild rice and velvety potatoes creates an irresistible texture in each bite.

Key Ingredients

  • Italian sausage: Select premium sausage for optimal flavor
  • Wild rice: Use pure wild rice for authentic nuttiness
  • Yukon Gold potatoes: Maintain structure while adding creaminess
  • Mirepoix: Creates aromatic foundation
  • Light cream: Provides silky texture
  • Bay leaves: Adds subtle depth
  • Fresh thyme: Provides herbal notes

Preparation Method

Prepare Sausage:
Remove casings and brown meat in pieces. Keep fond in pot after draining excess fat.
Cook Aromatics:
Sauté diced vegetables until tender. Add minced garlic near end. Season throughout.
Make Base:
Cook flour in fat. Stream in stock while whisking. Ensure smooth consistency.
Cook Rice:
Add rinsed rice. Maintain gentle heat. Check doneness periodically.
Finish Chowder:
Stir in cream slowly. Adjust seasonings. Allow flavors to blend.
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Potato and Sausage Chowder | thefamilycooks.com

This recipe builds on traditional potato soup foundations, enhanced with wild rice and sausage for extra substance.

Heat Control

Experience shows that steady, gentle heat produces the best results. High temperatures can compromise the cream and overcook the potatoes. Maintain medium-low heat after adding cream for proper consistency.

Advance Preparation

Components can be prepared ahead separately. Cook and store sausage mixture and wild rice individually. Combine with cream and heat gently before serving.

Storage Guidelines

Store refrigerated for up to three days. Avoid freezing due to dairy content. When reheating, add liquid as needed and warm slowly to maintain consistency.

Textural Elements

Each ingredient contributes distinct texture. Wild rice provides chewiness, potatoes create smoothness, and sausage adds substance. Uniform vegetable cuts ensure consistent cooking.

Serving Ideas

Serve alongside crusty artisan bread. Complement with mixed greens and vinaigrette dressing. For gatherings, present in hollowed bread bowls.

Recipe Adaptations

Customize with leafy greens or mushrooms for variety. Turkey sausage offers a lighter alternative to traditional pork.

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Potato and Sausage Chowder | thefamilycooks.com

This hearty chowder brings together classic comfort ingredients in a refined presentation. The interplay of textures and flavors creates a satisfying meal suitable for family dinners or casual entertaining.

Frequently Asked Questions

→ Can I use different types of sausage?
Absolutely! Any type of sausage works or try bacon for a smoky flavor.
→ What can I substitute for wild rice?
You can swap it with brown rice or pearl barley for a similar texture.
→ Can I make this gluten-free?
Of course! Use corn flour instead of regular flour for a gluten-free option.
→ Can I use dairy-free cream?
Yes, you can replace the cream with plant-based alternatives like soy cream.
→ Can I use sweet potatoes instead?
Sure, sweet potatoes work well and will cook faster too.

Potato Chowder with Sausage

This filling chowder blends creamy potatoes, bold sausage, and nutty wild rice. It’s a perfect bowl of comfort for cold days.

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

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Base

01 Potatoes (3 medium-sized, peeled and cut into pieces)
02 Sausages of your choice (400g or around 6 sausages)
03 Olive oil (1 tablespoon)
04 Wild rice (100g or roughly ½ cup)

→ Vegetables & Aromatics

05 Carrots (2, sliced)
06 Chopped onion (1)
07 Bay leaves (2)
08 Garlic cloves (2, minced)
09 Thyme, dried (½ teaspoon)
10 Celery stalks (2, cut thinly)

→ Liquid & Thickeners

11 Light cream or half-and-half (375ml or 1½ cups)
12 Chicken or veggie broth (1 litre or 4 cups)
13 All-purpose/plain flour (3 tablespoons)
14 Salt, adjust to taste

Instructions

Step 01

Warm up some oil in your soup pan. Take the sausage out of its casing, crumble it up, and fry until browned. Set it aside on a plate, keeping about 2 tablespoons of fat in the pot.

Step 02

On low heat, cook the celery, onion, and carrot for about 10 minutes. Toss in the garlic and thyme and cook for just 30 seconds longer.

Step 03

Sprinkle the flour over the veggies and mix to form a paste. Let it cook for 2 minutes, then add the sausage back into the pot.

Step 04

Stir in the broth a little at a time, then add the wild rice and bay leaves. Let it simmer for 30 minutes.

Step 05

Add your potato chunks and let everything cook another 15 minutes, or until the rice and potatoes are nice and soft.

Step 06

Pour in the cream, season with salt and pepper, and heat it all up again. Top it off with some fresh parsley before serving.

Notes

  1. For a smoky twist, swap out the sausages for bacon.
  2. Brown rice or barley makes a great stand-in for wild rice.
  3. Go gluten-free by using cornstarch instead of standard flour.
  4. Want to cook faster? Use sweet potatoes instead of regular ones.
  5. For a dairy-free option, pick a plant-based cream.

Tools You'll Need

  • A large pot for making soup.
  • A chopping board for prep.
  • A sharp knife for slicing.
  • Measuring spoons and cups.
  • Stirring utensil like a wooden spoon or spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten (from the flour).
  • Includes dairy (from the cream).

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