Potato and Sausage Chowder Recipe

I absolutely love this Potato and Sausage Chowder Recipe because it feels like a warm hug in a bowl. The hearty combination of savory sausage and tender potatoes in a creamy broth is perfect for chilly evenings or when you want something comforting without too much fuss. Whenever I make this, the house fills with the most inviting aroma that draws everyone into the kitchen instantly.

Whether you’re cooking for family or friends, this chowder works beautifully as a crowd-pleasing main dish or a substantial starter. You’ll find that the wild rice adds just the right texture and nutty flavor to balance the creaminess. It’s a recipe that’s both satisfying and simple, making it a staple I keep coming back to.

this Recipe

Ingredients You’ll Need

The beauty of this Potato and Sausage Chowder Recipe lies in how these simple, everyday ingredients come together to create something extraordinary. You’ll want to pick good-quality sausage and fresh vegetables to really amp up the flavor.

• Olive oil: Provides a mild fruity base for sautéing and helps brown the sausage.
• Sausages: Any flavor works, but I love spicy or herbed sausages for extra depth.
• Onion: Adds sweetness and body when cooked down slowly.
• Celery: Brings a subtle crunch and freshness.
• Carrots: Slight sweetness balances the savory elements.
• Garlic: Just a couple cloves make a big flavor difference.
• Dried thyme: Earthy herb that complements the sausage beautifully.
• Plain flour: Key for thickening the chowder to that perfect creamy texture.
• Chicken or vegetable stock: The flavorful liquid base for cooking all ingredients together.
• Bay leaves: Infuse an aromatic warmth during simmering.
• Wild rice: Adds texture and a lovely nutty contrast.
• Potatoes: Medium-sized, peeled, and chunked for heartiness.
• Single/light cream or half and half: For that silky finish making the chowder luxuriously smooth.
• Salt: To balance and bring all flavors forward.

Variations

I love experimenting with this Potato and Sausage Chowder Recipe depending on my mood or what’s in the fridge. It’s really forgiving and adapts well — so don’t hesitate to personalize it!

• Using Bacon Instead of Sausage: I tried bacon once and the smoky flavor added an exciting twist that my family couldn’t get enough of.
• Switching Wild Rice to Brown Rice or Pearl Barley: I often swap wild rice for these to keep costs down without losing texture.
• Sweet Potatoes for a Twist: On a whim, I substituted sweet potatoes once, and loved the subtle sweetness; plus they cook faster!
• Plant-based Cream Alternatives: I’ve made this dairy-free using soya cream, and it still comes out rich and comforting for vegan guests.

How to Make Potato and Sausage Chowder Recipe

Step 1: Brown the Sausage

Start by heating the olive oil in your soup pot over medium heat. Remove the sausage from its casing and add it to the pot, breaking it apart with a spatula. Cook until the sausage pieces are golden and cooked through—this usually takes around 5-7 minutes. If the sausage releases a lot of fat, carefully pour most of it off, but leave about 2 tablespoons in the pot to carry flavor into your veggies. Set the browned sausage aside on a plate while you cook the veggies.

Step 2: Sauté the Vegetables and Build the Base

In the same pot, add in your chopped onion, sliced celery, and carrots. Cook over low heat for about 10 minutes until they soften and start to sweeten. Toss in the minced garlic and dried thyme, cooking for another 30 seconds to let the aromas bloom. Now sprinkle the flour evenly over the veggies and stir well to combine. You’ll be creating a roux here, so cook the mixture for 2 more minutes; it should look like a thick paste. This step is key to giving your chowder that creamy, velvety body.

Step 3: Add Stock, Rice, and Simmer

Pour in a splash of the chicken stock to help loosen up the roux, stirring until smooth. Then add the rest of the stock along with bay leaves and wild rice. Bring everything to a simmer over low to medium heat and let it cook gently for 30 minutes. This slow cooking allows the rice to soften and the flavors to meld beautifully. Keep an eye on it and stir occasionally to avoid sticking.

Step 4: Cook Potatoes and Final Touches

Now it’s time to add the peeled, chopped potatoes. Continue simmering for another 15 minutes until the potatoes and wild rice are tender when pierced with a fork. Once cooked, pour in the cream and season the chowder generously with salt and pepper. Let the cream warm through for a few minutes but don’t bring it back to a boil to keep that silky texture. Remove the bay leaves, and you’re ready to serve!

How to Serve Potato and Sausage Chowder Recipe

Garnishes

I love topping this chowder with a sprinkle of fresh chopped parsley or chives—it adds a pop of color and freshness that balances the richness. Sometimes I add a dollop of sour cream or a grating of sharp cheddar for extra indulgence. Crusty bread on the side is non-negotiable in my book; it’s perfect for soaking up all that delicious chowder.

Side Dishes

This Potato and Sausage Chowder Recipe pairs wonderfully with simple, crisp salads like a green leaf salad with vinaigrette or a lightly dressed coleslaw. Roasted seasonal vegetables work well too if you want to round out the meal. For a heartier touch, garlic bread or cheesy biscuits make the perfect accompaniments.

Creative Ways to Present

For a cozy dinner party, I like serving the chowder in individual mini cast iron skillets or bread bowls—it makes the meal feel extra special. Garnishing with microgreens or edible flowers can elevate the presentation without fuss. If you’re packing lunch, I stress less about presentation and more about having it in a good, insulated bowl to stay warm.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge for up to 3 days. Because of the cream, I’ve found it’s best to cool it quickly and refrigerate promptly to keep it fresh. When you reheat, be gentle so the cream doesn’t separate.

Freezing

I’ve frozen this Potato and Sausage Chowder Recipe a couple of times with decent results. Just make sure to freeze it before adding cream, then stir in cream after thawing and reheating gently on the stove. This helps maintain the chowder’s creamy texture better.

Reheating

To reheat, warm the chowder over low heat on the stove, stirring occasionally to avoid scorching. If it’s too thick, add a splash of stock or water to loosen it up. I avoid microwaving because it can heat unevenly, but if you do, stir halfway through.

FAQs

Final Thoughts

This Potato and Sausage Chowder Recipe has become one of those dependable dishes I turn to whenever I need comfort food that’s easy and satisfying. Its rich flavors and hearty ingredients combine in such a way that feels both indulgent and homey. I really hope you give it a try—you might just find it becomes a favorite in your own kitchen, like it has in mine.

Print