Name: Hearty Potato and Sausage Chowder for Cozy Comfort Nights
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons Olive Oil (Can be substituted with canola or vegetable oil.); 1 Onion, chopped (Adds depth and sweetness; shallots make a milder alternative.); 2 stalks Celery, sliced (Contributes crunch and aroma; leeks provide a subtler flavor.); 2 Carrots, sliced (Ensures sweetness and vibrant color; any root veggie can fit in.); 2 cloves Garlic, minced (Boosts the overall flavor; garlic powder works as a quick substitute.); 400 g Sausages (The heart of the dish, offering rich protein; feel free to choose any flavor.); 1/2 teaspoon Dried Thyme (Fills the chowder with herbal charm; fresh thyme (1 tsp) gives a fresher punch.); 3 tablespoons All-Purpose Flour (Helps thicken the chowder; swap for corn flour for a gluten-free option.); 1 liter Chicken or Vegetable Stock (Acts as the liquid foundation; homemade or store-bought both work well.); 2 Bay Leaves (Infuses aromatic flavor; remember to remove before serving.); 100 g Wild Rice (Adds great texture; brown rice or pearl barley can suit your needs.); 3 Potatoes, medium, peeled and cut into chunks (Key ingredient for warmth and comfort; Russet or Maris Piper are ideal.); 375 ml Single/Light Cream or Half and Half (Ensures creaminess; plant-based cream offers a dairy-free twist.); Salt (To taste.); Pepper (To taste.)

Rain drizzles outside, and all I crave is a cozy hug in a bowl. That’s where my creamy potato and sausage chowder comes in—a warm, delightful twist on traditional chowders. Imagine hearty chunks of tender potatoes swirled with the savory goodness of sausage, making it the ultimate comfort food. This family-friendly recipe not only warms the heart but also offers a quick prep time, so you can spend less time cooking and more time enjoying golden moments around the table. Whether you’re looking for a satisfying weeknight dinner or something to impress your guests, this chowder is sure to deliver. Are you ready to create a comforting masterpiece that’s as easy as it is delicious? Let’s dive into this creamy bowl of happiness together!

Why is this chowder a must-try?

Comforting Warmth: There’s nothing quite like a bowl of creamy chowder on a chilly night to provide instant comfort.

Hearty Ingredients: With tender potatoes and flavorful sausage, this dish is a filling meal perfect for the whole family.

Easy Prep: The simple steps make it accessible for cooks of all levels, letting you whip it up without hassle.

Crowd-Pleasing Flavor: This chowder is an impressive way to bring people together, perfect for gatherings or casual dinners.

Versatile Enjoyment: Pair it with homemade bread or Garlic Mashed Potatoes for a complete comfort experience.

Time for some cozy cooking—get ready to savor every delicious spoonful!

Potato and Sausage Chowder Ingredients

For the Base
• Olive Oil – Base for sautéing vegetables; can be substituted with canola or vegetable oil.
• Onions (1, chopped) – Adds depth and sweetness; shallots make a milder alternative.
• Celery (2 stalks, sliced) – Contributes crunch and aroma; leeks provide a subtler flavor.
• Carrots (2, sliced) – Ensures sweetness and vibrant color; any root veggie can fit in.
• Garlic (2 cloves, minced) – Boosts the overall flavor; garlic powder works as a quick substitute.
For the Chowder
• Sausages (400g / 6 sausages) – The heart of the dish, offering rich protein; feel free to choose any flavor.
• Dried Thyme (1/2 tsp) – Fills the chowder with herbal charm; fresh thyme (1 tsp) gives a fresher punch.
• All-Purpose Flour (3 tbsp) – Helps thicken the chowder; swap for corn flour for a gluten-free option.
• Chicken or Vegetable Stock (1 liter / 4 cups) – Acts as the liquid foundation; homemade or store-bought both work well.
• Bay Leaves (2) – Infuses aromatic flavor; remember to remove before serving.
• Wild Rice (100g / 1/2 cup) – Adds great texture; brown rice or pearl barley can suit your needs.
• Potatoes (3, medium, peeled and cut into chunks) – Key ingredient for warmth and comfort; Russet or Maris Piper are ideal.
• Single/Light Cream or Half and Half (375ml / 1 1/2 cups) – Ensures creaminess; plant-based cream offers a dairy-free twist.
Final Touches
• Salt and Pepper – To taste; adjusting these can elevate the overall flavor dramatically.

Embrace the riches of this Potato and Sausage Chowder as you gather your ingredients and prepare to cook up a delightful bowl of comfort!

Step‑by‑Step Instructions for Potato and Sausage Chowder

Step 1: Heat the Oil
In a large soup pot, warm 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes. This oil will serve as the base for our delicious Potato and Sausage Chowder. Keep an eye on it; you want it hot enough to sauté but not smoking.

Step 2: Cook the Sausage
Remove the sausage from its casing and break it into bite-sized pieces. Add the sausage to the hot oil in the pot and cook until it’s browned and crispy, about 5-7 minutes. Use a wooden spoon to stir occasionally, ensuring it cooks evenly. Once done, transfer the sausage to a plate and set aside.

Step 3: Sauté the Vegetables
In the same pot, add the chopped onion, sliced celery, and carrots. Sauté the mixture for about 10 minutes until the vegetables soften and the onions become translucent. Stir occasionally to ensure even cooking and to prevent anything from sticking to the bottom of the pot.

Step 4: Add Garlic and Thyme
Once the veggies are tender, add the minced garlic and dried thyme to the pot. Cook for an additional 30 seconds, stirring constantly until fragrant, and the garlic is golden but not burnt. This aromatic foundation will enhance the flavor of your Potato and Sausage Chowder beautifully.

Step 5: Make the Roux
Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring well to combine. Cook for about 2 minutes, allowing the flour to absorb moisture and create a roux. This step ensures your chowder will be thick and creamy once the liquids are added.

Step 6: Add Stock and Rice
Gradually pour in 1 liter of chicken or vegetable stock, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, then add the bay leaves and 100g of wild rice. Let it simmer for about 30 minutes, stirring occasionally, until the rice is tender and the flavors meld beautifully.

Step 7: Cook the Potatoes
Next, add the cubed potatoes to the pot and continue to simmer for another 15 minutes, stirring occasionally. You’ll know it’s ready once the potatoes are fork-tender, and the chowder has thickened, presenting that inviting creamy texture you crave in your Potato and Sausage Chowder.

Step 8: Finish with Cream and Seasoning
Stir in 375ml of single cream or half-and-half, mixing well to combine. Taste your chowder, then season with salt and pepper according to your preference. Allow the chowder to warm through for an additional 5 minutes, but do not boil it after adding the cream.

Step 9: Serve and Garnish
Remove the bay leaves before serving. Ladle the warm Potato and Sausage Chowder into bowls, garnishing with freshly chopped parsley for a pop of color and freshness. Serve immediately with your favorite homemade bread or crusty rolls for a complete cozy experience.

Storage Tips for Potato and Sausage Chowder

Fridge: Store leftover chowder in an airtight container for up to 2-3 days. Make sure it’s completely cooled before sealing to maintain its texture.

Reheating: When ready to enjoy, gently reheat on the stovetop over low heat, stirring occasionally to ensure even warming. Avoid boiling the chowder after adding cream.

Freezer: It is best to avoid freezing the chowder, as potatoes may become grainy upon thawing. If necessary, freeze without cream for up to 1 month.

Serving Fresh: For the best flavor and texture, enjoy your Potato and Sausage Chowder fresh on the day it’s made.

Expert Tips for Potato and Sausage Chowder

Smooth Chowder: If you prefer a creamier texture, blend half the soup before adding the cream and mix in the remaining potatoes afterward.
Avoid Freezing: For the best taste and texture, do not freeze the chowder as potatoes can become grainy. Enjoy it fresh or refrigerate leftovers for 2-3 days.
Sausage Variety: Experiment with different types of sausage, such as spicy Italian or smoked sausage, to tailor the flavor profile of your Potato and Sausage Chowder.
Seasoning Balance: Always taste and adjust your seasoning before serving, as this can make a significant difference in the overall flavor.
Cooking Time: Keep an eye on the cooking times for the wild rice and potatoes to ensure everything is tender without losing their shape.

What to Serve with Potato and Sausage Chowder

A hearty bowl of chowder deserves delightful companions that enhance every comforting sip.

Crusty Bread: Perfect for soaking up every creamy drop, a warm, crusty loaf complements the chowder’s rich flavor beautifully.
Garlic Butter Rolls: Soft and warm with a hint of garlic, these rolls bring an irresistible aroma and texture to your dining experience.
Crispy Green Salad: A fresh salad with crisp greens and a simple vinaigrette balances the chowder’s richness, adding a refreshing crunch.
Roasted Garlic Mashed Potatoes: For the ultimate comfort dish, pairing mashed potatoes adds creaminess and doubles the cozy factor. They soak up the chowder perfectly!
Steamed Vegetable Medley: Lightly steamed veggies like broccoli and carrots not only add color but also provide a fresh contrast to the chowder’s depth.
Apple Crisp: For dessert, a warm apple crisp brings a sweet, fruity finish, rounding out the meal with a comforting dessert option.
Cider or White Wine: A glass of crisp cider or a dry white wine perfectly complements the savory notes of the chowder, creating a warm and inviting atmosphere.
Cheesy Garlic Breadsticks: These savory sticks add fun and flavor; everyone loves cheese, and they’re great for dipping!
Herbed Quinoa: Light and fluffy, herbed quinoa adds a nutty, textured dimension to your meal without overshadowing the chowder.

Make Ahead Options

These hearty Potato and Sausage Chowder components are perfect for meal prep enthusiasts! You can chop your vegetables and even cook the sausage up to 24 hours in advance, storing them separately in the refrigerator to maintain their freshness. Additionally, you can prepare the base of the chowder (the roux and stock mixture) up to 3 days ahead for a speedy finish later. When ready to serve, just simmer the stock with the prepped ingredients, add the cubed potatoes, and finish with cream as per the instructions. This method allows you to savor the same comforting flavors with less time in the kitchen, so you can enjoy cozy moments around the table!

Potato and Sausage Chowder Variations

Feel free to enhance your chowder with these delightful twists that cater to your taste!

Bacon Swap: Substitute sausage with diced bacon for a smoky, irresistible flavor that infuses each spoonful. The crispy bits add a delightful crunch to your comforting dish.
Sweet Potato Twist: Use sweet potatoes in place of regular potatoes for a sweeter and slightly different texture. This option brings a lovely natural sweetness that balances the savory elements nicely.
Grain Change: Replace wild rice with brown rice or pearl barley for varied textures and flavors. Each grain brings its unique charm to this chowder, making it interesting every time you whip it up.
Vegetable Boost: Add corn or peas for bursts of sweetness and vibrant color. These veggies not only enrich the chowder but also enhance its nutritional profile, bringing extra comfort to your bowl.
Herb Upgrade: Sprinkle rosemary or parsley instead of thyme to switch up the herbaceous notes. This will brighten the flavors and bring forth a freshness that complements the dish beautifully.
Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce if you’re in the mood for some heat. This spicy addition gives your chowder a bold twist, perfect for those who crave a little kick in their comfort food.
Dairy-Free Delight: Use coconut milk or almond cream in place of regular cream for a dairy-free option. The silky richness maintains that creamy texture while offering a subtle hint of coconut sweetening the deal.
Whole30 Friendly: For a Whole30-compliant version, omit the cream and flour, using pureed cauliflower to thicken instead. This still delivers a satisfying chowder that’s loaded with flavor, making it perfect for clean eating.

With these variations, your Potato and Sausage Chowder will never taste the same twice! Enjoy the delightful flavors tailored to your preferences, perhaps paired with a side of Cookies Cream Ice for dessert after!

Potato and Sausage Chowder Recipe FAQs

What type of potatoes should I use for this chowder?
For the creamiest texture, I recommend using Russet or Maris Piper potatoes. These varieties break down beautifully in the chowder, creating a velvety base. If you prefer a firmer bite, waxy potatoes can also work well, but they may yield a different texture.

How should I store leftover chowder?
Store any leftover Potato and Sausage Chowder in an airtight container in the refrigerator for up to 2-3 days. Allow the chowder to cool completely before sealing to keep its texture intact. When reheating, do so gently on the stovetop over low heat and stir occasionally to distribute the heat evenly.

Can I freeze this chowder?
It’s best to avoid freezing the chowder because potatoes can become grainy when thawed. If you must freeze it, consider omitting the cream before freezing. Place the cooled chowder in an airtight container or freezer bag and store it for up to 1 month. When you’re ready to use it, simply thaw in the refrigerator overnight and reheat on the stovetop. Once reheated, you can stir in the cream for that luxurious finish.

What if my chowder is too thick?
If you find your Potato and Sausage Chowder has thickened more than you’d like, simply add a little extra chicken or vegetable stock while gently stirring on low heat. This will help loosen it without compromising the flavor. Aim for a velvety consistency that invites you to dive in.

Is this chowder suitable for people with dietary restrictions?
This Potato and Sausage Chowder can be made gluten-free by substituting the all-purpose flour with corn flour. Additionally, using plant-based cream instead of dairy cream accommodates those who are lactose intolerant or prefer dairy-free options. Always double-check sausage labels to ensure they’re gluten-free as well.