Cozy Potato And Sausage Chowder Recipe for Chilly Nights

Hearty soups warm the soul, especially when packed with savory potato and sausage chowder that hits all the right comfort food notes.

Cold winter evenings call for a robust meal that fills your kitchen with mouthwatering aromas.

Creamy textures blend seamlessly with smoky sausage chunks and tender potato pieces.

Each spoonful delivers a rich, satisfying experience that delights the senses.

Robust flavors dance across your palate, promising a memorable dining moment.

This chowder transforms simple ingredients into a spectacular meal that will become a cherished recipe in your collection.

Grab a ladle and savor every delicious bite of this comforting classic.

Tasty Sides for Potato Chowder

• Savor Spicy Sidekick: Pair this hearty chowder with a crisp, hoppy IPA that cuts through the richness and complements the sausage's bold flavor.
• Crusty Bread Companion: Select a rustic sourdough or crusty artisan bread to soak up the creamy broth, adding delightful texture and absorbing every delicious drop.
• Fresh Herb Accent: Top the chowder with a bright, zesty gremolata made from chopped fresh parsley, lemon zest, and garlic to introduce a fresh, vibrant contrast to the creamy, heavy soup.
• Crisp Green Salad Partner: Serve alongside a light mixed green salad with a tangy vinaigrette to balance the chowder's richness and provide a refreshing counterpoint to the warm, creamy dish.

Other Chowder Variations Worth Trying

• Gluten-Free Comfort: Replace wheat flour with cornstarch or gluten-free flour blend to maintain the chowder's thickness while accommodating gluten sensitivities.
• Vegetarian Protein Boost: Swap sausage with plant-based sausage crumbles or smoked tofu, keeping the hearty texture and adding protein for vegetarian diners.
• Low-Carb Alternative: Substitute wild rice and potatoes with cauliflower rice and diced turnips, reducing carbohydrate content while preserving the creamy soup's essence.
• Dairy-Free Adaptation: Use coconut cream instead of regular cream and choose plant-based broth, ensuring those with dairy restrictions can still enjoy this comforting chowder.

FAQs

• What kind of sausage works best in this chowder?

Spicy Italian or mild breakfast sausage both work great. Choose a high-quality ground sausage that adds robust flavor to the chowder. Removing the casing and crumbling the meat ensures even distribution throughout the soup.

• Can I make this chowder gluten-free?

Yes, simply substitute the regular flour with cornstarch or a gluten-free flour blend. Use the same amount and follow the same roux-making technique to thicken the chowder without changing the overall texture.

• Is wild rice necessary for this recipe?

Wild rice adds wonderful texture and nutty flavor, but you can substitute with regular white rice or barley if needed. Just adjust cooking times since different grains have varying absorption rates.

• How can I make this chowder more hearty?

Consider adding extra protein like diced chicken or additional sausage. You could also include more vegetables like diced bell peppers or zucchini to increase the nutritional value and make the chowder more filling.

Why Potato Sausage Chowder Comforts

• This chowder delivers pure, hearty satisfaction with minimal cooking skills required. Home cooks of all levels can confidently prepare this delicious one-pot meal without stress.
• Packed with protein from sausage, vegetables, and wild rice, this recipe offers a balanced, wholesome meal that nourishes your body while delighting your taste buds.
• Flexible ingredients allow personal twists – swap sausage types, adjust spices, or add extra vegetables to make the recipe uniquely yours. Adaptability makes this chowder a kitchen champion.
• Using just one pot means less dishwashing and more enjoying. Quick preparation and simple techniques transform cooking from a chore into a delightful experience.

What Goes Into Potato Sausage Chowder

• Sausage: A flavorful meat that adds richness and depth to the chowder.

• Onions, Celery, Carrots: A classic mirepoix that provides a hearty and aromatic foundation for the soup.
• Garlic: Adds a robust and pungent flavor to enhance the overall taste.
• Thyme: A herb that brings a subtle earthy and slightly minty note to the dish.

• Olive Oil: Used for sautéing and adding a smooth base flavor.
• Broth: Provides the liquid base and contributes to the soup's overall depth.
• Wild Rice: Adds texture and a nutty flavor to the chowder.
• Potatoes: A starchy vegetable that makes the soup creamy and satisfying.
• Flour: Helps to thicken the soup and create a smooth consistency.
• Bay Leaves: Imparts a subtle herbal undertone to the broth.

• Cream: Adds richness and creates a luxurious, velvety texture.
• Salt and Pepper: Essential seasonings to balance and enhance the flavors.
• Fresh Parsley: Provides a bright, fresh garnish and pop of color.

Cooking Method for Sausage Chowder

Step 1: Sizzle Sausage

Warm olive oil in a large soup pot over medium heat.

Crumble the sausage into the pan, breaking it apart with a spatula.

Cook until the edges turn golden and crispy.

Once fully cooked, transfer the sausage to a separate plate.

If the sausage is extra greasy, drain some fat but keep about 2 tablespoons for rich flavor.

• Olive oil
• Sausage

Step 2: Sauté Vegetables

Use the same pot with remaining sausage drippings.

• Onions
• Celery
• Carrots

Cook on low heat for 10 minutes, stirring occasionally until vegetables soften.

Toss in garlic and thyme, cooking for an additional 30 seconds to enhance aromatics.

Step 3: Create Roux

Sprinkle flour over the cooked vegetables and stir until it forms a paste-like consistency.

Cook for 2 minutes to eliminate raw flour taste.

Step 4: Build Soup Base

Pour broth gradually, stirring to blend with the roux.

• Bay leaves
• Wild rice

Bring to a gentle simmer and cook for 30 minutes, allowing rice to soften.

Step 5: Add Potatoes

After 30 minutes, introduce diced potatoes.

Continue cooking for 15 minutes until potatoes and wild rice become tender.

Step 6: Finish with Cream

Pour cream into the pot and season with salt and pepper.

Warm gently without boiling.

Remove from heat and garnish with fresh parsley before serving.

Smart Tips for Chowder Lovers

• Use high-quality sausage and ensure it develops golden, crispy edges for maximum flavor depth.
• Cook wild rice separately or add extra liquid if it absorbs too much during simmering to maintain ideal chowder consistency.
• Dice vegetables uniformly and cook slowly to develop sweet, mellow flavors without burning or becoming mushy.
• Add cream at the end of cooking and avoid boiling to prevent potential separation or curdling of the dairy.
• Chop parsley just before serving to maintain bright color and release maximum aromatic oils for a vibrant garnish.

Storing and Reheating Sausage Chowder

• Store leftovers in an airtight container within 2 hours of cooking. Keep chilled for 3-4 days, ensuring the container is sealed tightly to maintain freshness.
• Transfer cooled chowder to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 2-3 months. Avoid freezing potatoes as they can become grainy when thawed.
• Warm gently over medium-low heat, stirring occasionally. Add splash of broth or water to restore original consistency. Heat until internal temperature reaches 165°F, preventing separation of cream.
• Pour portion into microwave-safe dish. Heat in 30-second intervals, stirring between each interval. Check temperature and add liquid if needed to prevent drying out.

Potato And Sausage Chowder Recipe

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4.7 from 11 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Hearty potato and sausage chowder delivers comfort straight from grandma’s kitchen, warming souls with each creamy spoonful. Robust flavors and simple ingredients blend perfectly, inviting you to savor winter’s most satisfying culinary embrace.

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Ingredients

Scale 1x2x3x

Protein:

• 400 g (14 oz) smoked beef sausage, chopped
• 750 ml (3 cups) chicken or vegetable broth

Vegetables:

• 3 medium potatoes, peeled and diced
• 1 onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced

Additional Ingredients:

• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 3 tablespoons flour
• 2 bay leaves
• 100 g (1/2 cup) wild rice
• 375 ml (1 1/2 cups) cream or half-and-half
• Salt to taste

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Instructions

1. In a soup pot, sizzle sausage over medium heat until golden and crispy, breaking it into crumbles. Remove sausage, reserving 2 tablespoons of rendered fat.
2. Sauté onions, celery, and carrots in reserved fat over low heat for 10 minutes until softened. Add garlic and thyme, cooking briefly to release aromatics.
3. Dust vegetables with flour, creating a paste-like consistency. Toast for 2 minutes to eliminate raw flour flavor.
4. Gradually incorporate broth, stirring to prevent lumps. Add bay leaves and wild rice, simmering gently for 30 minutes until rice begins to soften.
5. Introduce diced potatoes to the pot, continuing to simmer for 15 minutes until potatoes and rice reach tender consistency.
6. Stir in cream, seasoning with salt and pepper. Warm through without boiling, then remove from heat.
7. Garnish with fresh parsley before serving, reintroducing the reserved sausage crumbles for added texture and flavor.

Notes

• Choose a flavorful sausage like spicy Italian or smoked andouille to add depth and complexity to the chowder’s taste profile.
• Drain excess sausage fat carefully, keeping just enough to enhance the overall richness of the dish without making it greasy.
• Swap wild rice with quinoa or barley for different textures and nutritional benefits, perfect for gluten-free or alternative grain preferences.
• Replace heavy cream with coconut milk or Greek yogurt to create lighter, dairy-free versions that still maintain a creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 410
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 50 mg