Description
This hearty Potato and Sausage Chowder is a creamy, comforting soup loaded with savory sausages, wild rice, and tender potatoes. It’s a perfect blend of rich flavors and textures, simmered slowly to develop depth, then finished with cream for a luscious touch. Ideal for a satisfying meal that warms you from the inside out.
Ingredients
Scale
Meat and Oil
- 1 tbsp olive oil
- 400g (6) sausages, any flavour
Vegetables and Aromatics
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
Herbs and Seasonings
- 1/2 tsp dried thyme
- 2 bay leaves
- Salt to taste
- Fresh parsley, chopped, for garnish
Thickener
- 3 tbsp plain/all-purpose flour
Liquids and Grains
- 1 litre (4 cups) chicken or vegetable stock
- 100g (1/2 cup) wild rice
- 375ml (1 1/2 cups) single/light cream or half and half
Starches
- 3 medium potatoes, peeled and cut into chunks
Instructions
- Cook the sausage: Heat olive oil in a soup pot over medium heat. Remove sausages from their casings and add the sausage meat to the pot. Break it up with a spatula and fry until golden brown and fully cooked. Remove the cooked sausage from the pot and set aside. If there is excess fat, remove all but 2 tablespoons from the pot.
- Sauté vegetables: In the same pot, add chopped onion, sliced celery, and sliced carrots. Cook over low heat for about 10 minutes until softened. Add minced garlic and dried thyme and cook for another 30 seconds to release their aroma.
- Create roux: Sprinkle the flour over the vegetables and stir well to combine, forming a paste. Cook this mixture for a couple of minutes to remove the raw flour taste, stirring constantly, then return the cooked sausage to the pot.
- Add stock and wild rice: Pour in a small amount of the chicken stock and stir well to incorporate the roux into a smooth mixture. Then pour in the remaining stock. Add the bay leaves and wild rice. Bring to a gentle simmer and cook over low to medium heat for 30 minutes to allow the rice to soften and flavor to develop.
- Add potatoes and cook: Add the peeled and chunked potatoes to the pot. Continue to cook for an additional 15 minutes until both the wild rice and potatoes are tender.
- Finish with cream and seasoning: Pour in the single/light cream or half and half. Stir well, season with salt and freshly ground black pepper to taste. Allow the soup to warm through without boiling, then remove from heat.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Enjoy warm.
Notes
- Sausage adds a flavorful, hearty element but you can substitute with bacon for a smoky twist.
- Wild rice provides a distinct texture and color contrast. Brown rice or pearl barley are great alternatives if you want a more accessible option.
- To keep the chowder gluten-free, substitute all-purpose flour with corn flour (cornstarch).
- Sweet potatoes can replace regular potatoes for a slightly sweeter taste and faster cooking time.
- For a dairy-free version, use plant-based cream alternatives like soya cream.
- Always taste and adjust salt at the end to suit your preferences.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 50 mg
