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Potato and Sausage Chowder

Featured in Warm Bowls of Comfort.

This comforting potato sausage chowder takes inspiration from seafood chowder but brings its own hearty personality to the bowl. Savory crumbled sausage meets tender potatoes and nutty wild rice in a rich, creamy broth that starts with perfectly sautéed vegetables and a careful roux. Fresh herbs add brightness while a touch of cream brings luxurious richness to every spoonful. The wild rice adds wonderful texture and unique flavor that makes this soup truly memorable. Simple ingredients become something special through thoughtful preparation.
A smiling woman in a chef's jacket stands in a commercial kitchen, looking at the camera with various food containers and utensils in the background.
Updated on Tue, 14 Jan 2025 23:43:05 GMT
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A bowl of creamy soup containing potatoes, meatballs, carrots, and wild rice, accompanied by a piece of bread on the side. Pin it
A bowl of creamy soup containing potatoes, meatballs, carrots, and wild rice, accompanied by a piece of bread on the side. | tasteofcook.com

I discovered this Potato and Sausage Chowder recipe on a chilly autumn evening when I was craving something warm and comforting. Now it's become my family's favorite cold-weather meal. The combination of creamy broth tender potatoes and savory sausage just hits all the right notes. Best of all it comes together in one pot making cleanup a breeze.

Why This Recipe Works

What I love about this chowder is how it's fancy enough for company but easy enough for a weeknight dinner. The sausage adds so much flavor you don't need a long list of ingredients. Plus it's budget-friendly and fills everyone up. My kids even ask for seconds which is always a win in my book.

Let's Gather Our Ingredients

  • Potatoes: I love russets they break down just enough to make everything extra creamy.
  • Sausage: Pick your favorite kind smoked gives amazing flavor.
  • Vegetables: The classic trio onion celery and carrots never fails.
  • Broth: Chicken broth is my go-to but vegetable works great too.
  • Cream: Don't skip this it makes everything silky smooth.
  • Thickener: Just a bit of flour works magic here.
  • Seasonings: Keep it simple with salt pepper and fresh thyme.

Let's Start Cooking

Get That Sausage Going
Brown your sausage in the pot until it's got those crispy edges that add so much flavor.
Build Your Base
Let those veggies cook in all those tasty sausage drippings they'll thank you later.
Make It Creamy
A sprinkle of flour and splash of broth starts your creamy base give it a good whisk.
Time for Potatoes
Add your potatoes and that lovely sausage back in let everything get cozy together.
The Final Touch
Pour in that cream and let it simmer until everything's perfect.

My Kitchen Secrets

  • Sausage Choice: Try different types each one brings its own personality.
  • Making it Thick: Cornstarch works great if you need gluten-free.
  • Extra Additions: Sometimes I toss in some wild rice for texture.
  • Season Well: Keep tasting until it's just right.
A bowl of hearty soup containing chunks of potatoes, meatballs, wild rice, and herbs, accompanied by slices of bread. Pin it
A bowl of hearty soup containing chunks of potatoes, meatballs, wild rice, and herbs, accompanied by slices of bread. | tasteofcook.com

Save Some For Later

This chowder is best fresh off the stove but leftovers keep well in the fridge for a few days. Just reheat it gently and add a splash of cream to bring back that silky texture. Skip the freezer though potatoes get a bit funny when frozen.

Perfect Partners

Nothing beats dunking crusty bread into this chowder. I love serving it with a simple green salad on the side. Sometimes we make it a whole meal just the chowder and some warm rolls it's that satisfying.

Common Questions From My Kitchen

  • Different protein? Bacon or ham work beautifully here.
  • Best potatoes? Russets make it creamy waxy ones stay firmer.
  • Need gluten-free? Just swap the flour for cornstarch.
  • Freezing okay? Better to make it fresh those potatoes get weird frozen.
  • More flavor? Try adding smoked paprika or fresh herbs.

Why This Recipe Never Fails

This chowder is pure comfort in a bowl. Whether you're fighting off winter chills or just need something cozy this recipe delivers every time. It's become one of those dishes my family requests as soon as the weather turns cool and honestly I'm always happy to make it.

A hearty bowl of creamy soup with potatoes, carrots, ground meat, and wild rice, garnished with green herbs, set on a textured surface next to bread. Pin it
A hearty bowl of creamy soup with potatoes, carrots, ground meat, and wild rice, garnished with green herbs, set on a textured surface next to bread. | tasteofcook.com

Frequently Asked Questions

→ Can I use different types of sausage?
Yes, you can use any flavor of sausage you prefer. Italian, bratwurst, or even chicken sausage work well. Just remember that different sausages will affect the final flavor and fat content.
→ What can I substitute for wild rice?
Brown rice or pearl barley make great alternatives to wild rice. They're more affordable and easier to find while still providing good texture to the chowder.
→ Can I make this dairy-free?
Yes, you can use plant-based cream alternatives like soya cream instead of dairy cream. The chowder will still be rich and creamy.
→ How can I make this gluten-free?
Replace the all-purpose flour with cornflour (cornstarch) to make the chowder gluten-free. Use the same amount and follow the same thickening process.
→ Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well in this recipe and actually cook faster than regular potatoes. They'll add a slightly sweet flavor to the chowder.

Potato and Sausage Chowder

A rich and creamy chowder packed with tender potatoes, savory sausage, and wild rice, perfect for a hearty, comforting meal.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 bowls)

Dietary: ~

Ingredients

01 1 tablespoon olive oil.
02 6 sausages (about 400g), casings removed.
03 1 onion, finely chopped.
04 2 celery stalks, sliced.
05 2 carrots, sliced.
06 2 cloves garlic, minced.
07 1/2 teaspoon dried thyme.
08 3 tablespoons all-purpose flour.
09 4 cups chicken or vegetable stock.
10 2 bay leaves.
11 1/2 cup wild rice.
12 3 medium potatoes, peeled and chunked.
13 1 1/2 cups light cream.
14 Salt and pepper to taste.

Instructions

Step 01

Heat oil, cook crumbled sausage until golden, remove to plate leaving 2 tablespoons fat.

Step 02

Cook onion, celery and carrots 10 minutes. Add garlic and thyme for 30 seconds.

Step 03

Add flour to make paste with fat, cook 2 minutes. Return sausage to pot.

Step 04

Gradually stir in stock. Add bay leaves and rice. Simmer 30 minutes.

Step 05

Add potatoes and cook 15 minutes until potatoes and rice are done.

Step 06

Add cream, warm through. Season with salt and pepper.

Notes

  1. Can use bacon instead of sausage.
  2. Brown rice or pearl barley can replace wild rice.
  3. Sweet potatoes work as a substitute.
  4. Can use plant-based cream.

Tools You'll Need

  • Large soup pot.
  • Wooden spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream).
  • Wheat (flour).

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