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–+ servings
Potato and Sausage Chowder

Indulgent Potato and Sausage Chowder for Cozy Nights

This Potato and Sausage Chowder combines savory sausage and tender potatoes in a creamy broth, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 1 lb Sausage Choose quality sausage for best flavor.
  • 2 tablespoon Olive Oil Essential for sautéing.
  • 1 medium Onion Chopped.
  • 2 stalks Celery Diced.
  • 2 medium Carrots Sliced.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Dried Thyme Can be swapped for fresh thyme.
  • 1 tablespoon Flour Use cornflour for gluten-free.
For Broth and Texture
  • 4 cups Chicken Stock Vegetable stock for vegetarian option.
  • 2 leaves Bay Leaves Remove before serving.
  • ½ cup Wild Rice Can be substituted with brown rice.
  • 2 cups Potatoes Peeled and chopped.
For Creaminess
  • 1 cup Heavy Cream Avoid boiling after adding.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
For Optional Garnishes
  • to taste Fresh Parsley/Chives Add just before serving.
  • to taste Sour Cream/Cheddar Cheese Optional for extra richness.

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot over medium heat, add a splash of olive oil and remove the sausage from its casing, crumbling it into the pot. Cook for 5-7 minutes, stirring occasionally, until the sausage is golden brown and crisp.
  2. Remove the sausage with a slotted spoon, leaving about 2 tablespoons of fat. Reduce heat to low, add chopped onions, diced celery, and sliced carrots. Sauté for about 10 minutes.
  3. Stir in minced garlic and dried thyme, cooking for an additional 30 seconds until fragrant.
  4. Sprinkle flour over the sautéed vegetables, stirring constantly for about 2 minutes to form a roux.
  5. Gradually pour in the chicken stock while stirring continuously. Add bay leaves and wild rice, bring to a gentle simmer for about 30 minutes.
  6. Once the rice is cooked, add the peeled, chopped potatoes. Stir well and let it simmer for another 15 minutes.
  7. Gently stir in the heavy cream and season with salt and pepper to taste, heating through but not boiling.
  8. Remove bay leaves before serving. Ladle into bowls, garnishing with fresh parsley or chives.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 18gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

This chowder can be customized with various vegetables or flavors, such as adding chorizo for a smoky twist.

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