Name: Hearty Potato and Sausage Chowder for Cozy Nights
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tbsp Olive Oil (for sautéing); 400 g Sausages (choose your favorite type); 1 Onion (chopped); 2 stalks Celery (sliced); 2 Carrots (sliced); 2 cloves Garlic (minced); 1/2 tsp Dried Thyme (or fresh); 3 tbsp Plain/All-Purpose Flour (for thickening); 1 liter Chicken or Vegetable Stock (4 cups); 2 Bay Leaves (remove before serving); 100 g Wild Rice (1/2 cup); 3 Potatoes (medium, peeled and cut into chunks); 375 ml Single/Light Cream or Half and Half (1 1/2 cups); Salt (to taste)

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In the heart of winter, when the chill seeps into your bones, there’s nothing quite like wrapping your hands around a warm bowl of creamy Potato and Sausage Chowder. This comforting dish marries hearty chunks of tender potatoes with savory sausage, creating a satisfying meal that feels like a warm hug. With a creamy texture and rich flavor, this chowder is not only quick to prepare but is also perfect for feeding a crowd. Plus, it’s a wonderful canvas for customization—whether you’re looking for a gluten-free option or a way to sneak in more veggies. Are you ready to discover the secrets to crafting the ultimate chowder that will chase away the cold? Let’s dive in!

Why You’ll Love This Chowder Recipe

Comforting Warmth: The creamy texture and hearty ingredients make this Potato and Sausage Chowder a perfect remedy for chilly evenings.

Quick Preparation: You’ll whip this up in under an hour, making it an excellent choice for weeknight dinners or last-minute gatherings!

Versatile Ingredients: With the ability to swap sausages for bacon or even plant-based options, you can tailor this recipe to your dietary preferences.

Crowd Pleaser: Families and guests alike will devour this chowder, making it a fantastic option for gatherings or potlucks. Pair it with some Hasselback Potatoes Garlic or a side of White Chicken Chowder for a delicious meal!

Gluten-Free Adaptable: With simple substitutions, you can easily modify this delicious dish for gluten-free diets as well.

Satisfying Flavor: The savory combination of spices and tender potatoes creates a bowl of goodness that you’ll crave again and again!

Potato and Sausage Chowder Ingredients

For the Chowder
• Olive Oil – A great cooking fat for sautéing that adds depth and flavor to your chowder.
• Sausages (400g / 6 sausages) – The heart of the dish; choose your favorite type, like smoked sausage or pork.
• Onion (1, chopped) – Provides a sweet and aromatic base to enhance the overall flavor.
• Celery (2 stalks, sliced) – Adds freshness and a nice crunch, balancing the creaminess.
• Carrots (2, sliced) – Imparts sweetness and vibrant color; bell peppers can be a tasty substitute.
• Garlic (2 cloves) – Fills your kitchen with an enticing aroma and elevates the flavor; feel free to use more if desired.
• Dried Thyme (1/2 tsp) – Bring in earthy herbal notes; swap for fresh thyme if you prefer a stronger flavor.
• Plain/All-Purpose Flour (3 tbsp) – Acts as a thickening agent for that desired chowder consistency.
• Chicken or Vegetable Stock (1 liter / 4 cups) – The base of your chowder; elevates the flavor profile splendidly.
• Bay Leaves (2) – Infuse a savory goodness while cooking; remember to remove them before serving.
• Wild Rice (100g / 1/2 cup) – Adds unique texture; you can replace it with brown rice or pearl barley.
• Potatoes (3 medium, peeled and cut into chunks) – The star ingredient providing creaminess and heartiness; russet or Maris Piper are highly recommended.
• Single/Light Cream or Half and Half (375ml / 1 1/2 cups) – Ensures a rich and creamy finish; for a dairy-free option, try using plant-based cream instead.
• Salt – Enhances all flavors; adjust to your taste for a perfectly seasoned chowder.

Embrace the cozy vibes and flavors of Potato and Sausage Chowder, tailored for a delightful homemade experience!

Step‑by‑Step Instructions for Potato and Sausage Chowder

Step 1: Sauté the Sausage
In a large soup pot over medium heat, warm 2 tablespoons of olive oil. Remove the sausage from its casing and add it to the pot, breaking it into bite-sized pieces. Cook for about 5-7 minutes until the sausage is golden brown and slightly crispy. Once done, remove the sausage from the pot and set it aside, leaving behind the flavorful drippings.

Step 2: Cook the Vegetables
In the same pot, add the chopped onion, sliced celery, and carrots. Sauté these vegetables over low heat for about 10 minutes, stirring occasionally until they soften and become fragrant. Then, introduce the minced garlic and dried thyme, cooking for another 30 seconds until the garlic is aromatic, enhancing your Potato and Sausage Chowder base.

Step 3: Make the Roux
Sprinkle 3 tablespoons of all-purpose flour over the softened veggies in the pot. Stir well to combine, cooking for 2-3 minutes until the flour turns a light golden color, creating a roux. This will help thicken your chowder beautifully and integrate a rich flavor into the mixture.

Step 4: Add the Stock and Rice
Gradually pour in 4 cups of chicken or vegetable stock while stirring to prevent any lumps from forming. Next, return the browned sausage to the pot, add 2 bay leaves, and ½ cup of wild rice. Bring the mixture to a simmer over medium-high heat, then reduce to low and let it cook for 30 minutes, stirring occasionally until the rice is tender.

Step 5: Incorporate the Potatoes
After the rice has been simmering, add 3 medium-sized peeled and cubed potatoes to the pot. Stir well to combine and let everything cook together for an additional 15 minutes, or until the potatoes are soft and easily pierced with a fork. This step allows the potatoes to absorb the lovely flavors of the chowder.

Step 6: Finish with Cream
Finally, stir in 1 ½ cups of single or light cream and season the chowder with salt and pepper to taste. Allow the cream to warm through for about 5 minutes over low heat without boiling. Once heated, your Potato and Sausage Chowder is ready to be ladled into bowls—garnish with fresh parsley if desired for an extra touch of color!

Expert Tips for Potato and Sausage Chowder

Choose the Right Sausage: Select quality sausages that you enjoy; smoked sausage adds a beautiful depth of flavor to your Pie and Sausage Chowder.
Perfect Potato Choice: Opt for starchy potatoes like Russet or Maris Piper for the best creamy texture; avoid waxy varieties as they can become mushy.
Don’t Rush the Roux: Allow the flour to cook slightly before adding stock; this prevents a raw flour taste and helps thicken your chowder perfectly.
Check Seasoning: Always taste your chowder before serving; adjusting salt and pepper at the end ensures flavors are just right.
Avoid Overcooking Potatoes: Keep an eye on your potatoes during the final cooking stage; they should be tender yet hold their shape for the best bite.
Garnish for Flavor: A sprinkle of fresh parsley or chives adds a fresh pop and enhances the overall look of your Potato and Sausage Chowder!

Make Ahead Options

Prepare your Potato and Sausage Chowder in advance for a stress-free meal! You can chop the vegetables and store them in the fridge for up to 3 days. Additionally, you can cook the sausage and make the base of the chowder (steps 1 to 4) up to 24 hours prior. Just make sure to refrigerate the mixture in an airtight container to maintain its freshness. When it’s time to serve, reheat the chowder gently on the stove over low heat, then add the cubed potatoes and cream, cooking until everything is warmed through. This way, you’ll enjoy delicious, hearty chowder with minimal effort on busy nights!

Potato and Sausage Chowder Variations

Feel free to get creative and adapt this delicious chowder to suit your taste and dietary needs.

Bacon Swap: Replace the sausage with crispy bacon for a smoky flavor twist. This adds a deliciously crunchy texture!
Sweet Potato Substitution: Use sweet potatoes in place of regular potatoes for a hint of natural sweetness. They cook faster and bring a lovely color.
Vegan Delight: For a plant-based spin, swap the sausage with Vegan Chorizo Sausage. Use coconut cream instead of dairy to keep it luscious and creamy.
Extra Veggies: Toss in some spinach or kale during the last few minutes of cooking for a nutritious boost. It will brighten your chowder both in flavor and color!
Brown Rice Twist: If wild rice isn’t your favorite, try brown rice for a nutty flavor. It’s a hearty alternative that also works beautifully in this chowder.
Spicy Kick: Spice it up by adding a pinch of red pepper flakes or diced jalapeños. This will elevate your chowder with a delightful heat that excites the palate.
Creamy Corn Addition: Stir in some fresh or frozen corn halfway through cooking for a sweet crunch. It wonderfully complements both the potatoes and sausage!
Savory Broth Options: For an added depth of flavor, replace the chicken stock with a rich homemade White Chicken Chowder broth. It will elevate the entire dish!

Embrace the joy of customization, and create a chowder that fits your family’s preferences and dietary needs!

What to Serve with Creamy Potato and Sausage Chowder

There’s nothing quite like enjoying a creamy, hearty bowl of chowder, especially when it’s accompanied by delightful sides that elevate the experience.

Crusty Bread: Perfect for dipping, fresh-out-of-the-oven bread enhances the chowder’s creamy texture while adding a satisfying crunch.
Mixed Green Salad: A refreshing salad with tangy vinaigrette provides a crisp contrast, balancing out the chowder’s richness beautifully.
Cheesy Garlic Biscuits: These fluffy, cheesy treats are irresistible, adding a comforting touch that pairs excellently with the savory flavors of the chowder.
Baked Sweet Potatoes: Their natural sweetness complements the savory chowder, creating a delightful harmony of flavors in every bite.
Steamed Broccoli: This vibrant green vegetable brings freshness and a pop of color to your table, contributing a healthy crunch alongside the thick chowder.
Red Wine: A glass of light red wine, such as Pinot Noir, pairs marvelously, enhancing the meal with its fruity undertones without overpowering the chowder.
Apple Crisp: End your meal on a sweet note with warm, spiced apple crisp, its comforting warmth echoing the cozy vibe of the chowder.
Chocolate Chip Cookies: For a classic dessert finish, these warm, gooey cookies satisfy your sweet tooth while offering a fun and nostalgic contrast to the savory dish.

With these delightful pairings, your comforting Potato and Sausage Chowder becomes part of a memorable meal that will warm your heart and fill your belly!

How to Store and Freeze Potato and Sausage Chowder

Fridge: Store the chowder in an airtight container for up to 2-3 days. Reheat gently on the stove over low heat until warmed through, adding a splash of cream if needed.

Freezer: Avoid freezing this chowder, as the texture of the potatoes can become grainy upon thawing. It’s best enjoyed fresh for optimal flavor and consistency.

Reheating: When reheating, use the stovetop rather than the microwave for more even warming. Stir occasionally, and add a bit of broth to restore its creamy consistency.

Leftovers Tip: If you have leftover chowder that you won’t eat within a few days, consider blending half for a smoother texture while keeping the other half chunky before storing!

Potato and Sausage Chowder Recipe FAQs

What type of potatoes are best for this chowder?
Opt for starchy potatoes like Russet or Maris Piper, as they provide the creaminess that makes the chowder hearty and smooth. Avoid waxy potatoes, like new potatoes, that may not hold their shape well when cooked.

How should I store leftover chowder?
Store the chowder in an airtight container in the fridge for up to 2-3 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally, and add a splash of cream or broth to maintain creaminess.

Can I freeze Potato and Sausage Chowder?
I recommend avoiding freezing this chowder, as the texture of the potatoes can become grainy when thawed. For the best flavor and consistency, it’s best enjoyed fresh. If you do want to save it, consider blending half for a smoother texture and storing that separately.

What can I substitute for sausage in this recipe?
Absolutely! You can switch the sausage for bacon for a smokier flavor, or try plant-based sausages to make it vegetarian or vegan. Just remember to adjust cooking times slightly as these alternatives may cook faster.

How do I adjust the thickness of the chowder?
If you find your chowder too thick, you can add more broth or cream to reach your desired consistency. Alternatively, if you prefer a creamier texture, consider blending half of the chowder before serving for a smooth finish while keeping the other half chunky.

Are there any allergens or dietary considerations I should be aware of?
This chowder contains dairy and gluten, mainly from the cream and flour. To make it gluten-free, you can substitute the flour with cornstarch or a gluten-free all-purpose flour blend. For dairy-free, using a plant-based cream will work beautifully as well.