As the first hints of autumn drift into the air, I find myself yearning for a dish that wraps me in warmth and comfort. Enter my Potato and Sausage Chowder—a cozy twist on the traditional chowder that swaps seafood for savory sausage, creating a hearty bowl of goodness. This creamy concoction is not only a breeze to whip up, perfect for busy weeknights, but it’s also a crowd-pleaser that invites loved ones to gather around the table. With every spoonful, you’ll enjoy tender potatoes and hearty sausage, making it an ideal choice for those chilly evenings when only the best comfort food will do. Are you ready to dive into this delicious hug in a bowl? Why is this chowder a must-try? Comforting Warmth: This Potato and Sausage Chowder envelops you in a cozy embrace, perfect for chilly nights. Easy to Prepare: Quick cooking steps make it ideal for busy weeknights, ensuring you spend less time in the kitchen and more time enjoying with loved ones. Crowd-Pleasing Flavor: With the savory blend of sausage and creamy potatoes, it’s sure to be a hit at family dinners or gatherings with friends. Versatile Customization: Swap in sweet potatoes or different sausage types to suit your taste! Leftover-Friendly: Store leftovers in an airtight container and easily reheat for a delightful lunch or dinner later in the week. You might also want to check out our Cajun Pasta with Sausage for another hearty dish or the Cheese Tortellini with Sausage for a creamy variation! Potato and Sausage Chowder Ingredients For the Chowder Base Olive Oil – A flavorful cooking fat that starts your chowder off right. Sausages (400g or 6) – The main protein; you can choose pork, smoked, or even turkey sausage for a healthier option. Onion (1, chopped) – Adds sweetness and depth, forming a flavorful base for the soup. Celery (2 stalks, sliced) – This crunchy vegetable contributes aromatic flavor and texture. Carrots (2, sliced) – Brings natural sweetness and vibrant color to your chowder. Garlic (2 cloves) – Infuses the chowder with a warm, savory aroma. Dried Thyme (1/2 tsp) – A hint of herbal goodness that enhances the overall flavor profile. For Thickening and Flavoring All-Purpose Flour (3 tbsp) – Helps thicken the chowder; use corn flour if you’re aiming for a gluten-free version. Chicken or Vegetable Stock (1 liter/4 cups) – A flavorful base; opt for low-sodium to keep it healthier. Bay Leaves (2) – Adds a subtle earthy essence; remember to remove these before serving. For Added Texture and Creaminess Wild Rice (100g or 1/2 cup) – Offers a hearty texture; you can substitute with brown rice or pearl barley. Potatoes (3, medium, peeled and cut into chunks) – Essential for a creamy and satisfying chowder; Russet potatoes work wonders here. Single Cream or Half and Half (375ml or 1 1/2 cups) – Makes the chowder rich and creamy; dairy-free alternatives like soy cream also work well. Salt – Essential for enhancing flavors; adjust to your taste. With these ingredients gathered, you’re all set to create a comforting bowl of Potato and Sausage Chowder that will warm your heart and kitchen! Step‑by‑Step Instructions for Potato and Sausage Chowder Step 1: Heat the Oil In a large soup pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 2-3 minutes. This will create a flavorful base for your Potato and Sausage Chowder. Keep an eye on the oil; it should be hot but not smoking, ready for the next delicious step! Step 2: Cook the Sausage Remove the casings from 400g of sausage and crumble the meat into the pot. Cook the sausage for about 5-7 minutes, stirring occasionally, until it turns golden brown and is nicely caramelized. Once browned, transfer the sausage to a plate, leaving some of the fat in the pot for flavor. Step 3: Sauté the Vegetables In the same pot, add 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots. Sauté the mixture over low heat for about 10 minutes, stirring occasionally until the vegetables soften and the onion becomes translucent. The fragrant aroma will fill your kitchen, inviting everyone over for dinner! Step 4: Add Garlic and Thyme Next, stir in 2 minced garlic cloves and ½ teaspoon of dried thyme to the vegetable mix, cooking for an additional 30 seconds. This infusion of garlicky goodness will elevate your Potato and Sausage Chowder. You’ll notice a deliciously fragrant aroma as the garlic toasts lightly in the pot. Step 5: Incorporate the Flour Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring until well combined. Continue cooking for 2 minutes to eliminate the raw flour taste, creating a nice roux to thicken your chowder later. Allow the mixture to become slightly golden, which enhances the overall flavor. Step 6: Add Stock and Bay Leaves Gradually pour in 1 liter of chicken or vegetable stock while stirring continuously to avoid lumps. Add 2 bay leaves for a subtle earthy note. Bring the mixture to a gentle simmer, covering the pot partially. Let it cook on low to medium heat for 30 minutes, developing a rich depth of flavor. Step 7: Stir in Rice and Potatoes After simmering, add 100g of wild rice and 3 medium potatoes, cut into chunks. Stir everything together and bring it back to a simmer. Cook for an additional 15 minutes, or until the rice and potatoes are tender when pierced with a fork, creating that hearty texture characteristic of a cozy chowder. Step 8: Finish with Cream Once the potatoes and rice are tender, stir in 375ml of single cream or half and half, allowing the chowder to heat through for about 5 minutes. Adjust the seasoning with salt and pepper to taste, enhancing the creamy essence of your Potato and Sausage Chowder. Step 9: Serve and Garnish Ladle the chowder into warm bowls, discarding the bay leaves before serving. Garnish with fresh parsley for a pop of color and added freshness. Your Potato and Sausage Chowder is ready to warm hearts and bellies—share the comforting essence with family and friends! Variations & Substitutions for Potato and Sausage Chowder Feel free to explore the delightful world of flavors and textures, making this chowder uniquely yours! Gluten-Free: Use corn flour instead of all-purpose flour to thicken your chowder without gluten. This small change will still yield a creamy result! Sweet Potato Delight: Swap regular potatoes for sweet potatoes for a hint of sweetness; their vibrant color will also make the dish visually appealing. Comfort food never looked so good! Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce for a warm kick. This twist complements the savory sausage beautifully! Vegetarian Option: Substitute sausage with plant-based alternatives, such as lentils or chickpeas, for a hearty vegetarian chowder. You’ll still enjoy a filling and comforting meal. Creamy Coconut: Replace single cream with coconut milk for a dairy-free version that adds a rich, tropical flavor. The creaminess combined with the spices creates a unique flavor profile. Herb Infusion: Boost the freshness by adding chopped fresh herbs like parsley or cilantro just before serving. They lend a vibrant taste that dances on your palate! Extra Vegetables: Toss in a handful of spinach or kale during the last few minutes of cooking for added fiber and nutrients. They’ll wilt perfectly, enhancing both nutrition and flavor. Starchy Choices: For a thicker chowder, blend a portion of the finished dish before adding cream. This gives you a smooth texture while keeping some chunky chunks for that classic chowder feel! This chowder is a canvas waiting for your personal touch. If you’re interested in exploring more hearty recipes, check out our Beef Noodles Cozy or whip up our creamy Turkey Zucchini Skillet for another fantastic family meal! How to Store and Freeze Potato and Sausage Chowder Fridge: Store your Potato and Sausage Chowder in an airtight container for up to 3 days. It will stay fresh and flavorful, ready for a cozy reheat. Freezer: While it’s best not to freeze the chowder due to the texture of potatoes, you can freeze any leftover sausage and stock mixture for up to 3 months. Just add fresh potatoes upon reheating! Reheating: Gently reheat the chowder on the stove over low heat, stirring to combine. Add a splash of extra stock or cream if it thickens too much during refrigeration. Leftovers: To make the most of your chowder leftovers, enjoy them within a few days for the best taste and texture! Make Ahead Options These Potato and Sausage Chowder preparations are perfect for busy cooks looking to save time during the week! You can chop the vegetables (onion, celery, carrots, and potatoes) up to 24 hours in advance and store them in an airtight container in the refrigerator. Additionally, the homemade chowder can be cooled and refrigerated for up to 3 days; just remember to leave out the cream until you’re ready to serve to maintain its delectable texture. When it’s time to enjoy, simply reheat the chowder on the stove over low heat, stir in the cream, and warm through, ensuring you’ll have a hearty meal ready with minimal effort and just as delicious as the day it was made! Expert Tips for Potato and Sausage Chowder Perfect Timing: Ensure to add the potatoes and wild rice at the right stage; it helps them cook evenly and absorb all the delicious flavors. Creamy Consistency: For an ultra-creamy texture, consider blending a portion of the chowder before adding the cream. This will give your Potato and Sausage Chowder a luscious feel. Substitution Smart: If you’re low on specific ingredients, feel free to get creative: use turkey sausage for a leaner option or swap wild rice for brown rice to mix things up. Aromatic Enhancements: Adding a splash of white wine while sautéing the veggies can deepen the flavor profile. Just let it simmer until the alcohol evaporates before continuing! Seasoning Adjustments: Always taste as you go! A pinch more salt or a sprinkle of fresh herbs can elevate your chowder, making it taste just right before serving. Storage Savvy: If you’re making it ahead, store the chowder without the cream. Add it just before reheating to maintain its rich, creamy texture. What to Serve with Potato and Sausage Chowder As you gather around the table to enjoy this creamy and hearty chowder, imagine delightful pairings that will elevate your meal and satisfy every craving. Crusty Bread: Perfect for dipping, a warm, crusty loaf enhances the chowder’s creamy texture while adding a lovely crunch. Fresh Green Salad: A crisp salad with a tangy vinaigrette provides a refreshing contrast to the rich flavors of the chowder, adding brightness. Garlic Knots: Soft and buttery, these flavor-packed knots make for an irresistible side that complements the savory sausage in the chowder. Steamed Broccoli: The slight bitterness of steamed broccoli balances the chowder’s creaminess, adding a nutrient-rich element to your meal. Savory Biscuits: Buttery, flaky biscuits are both comforting and light, perfect for soaking up every last drop of delicious chowder. Crispy Apples: For a burst of freshness, sliced tart apples offer a delightful crunch and contrasting sweetness that pairs beautifully. White Wine: A glass of crisp Chardonnay or Pinot Grigio enhances the meal, its acidity cutting through the richness while harmonizing with the flavors. Chocolate Cake: For dessert, a slice of velvety chocolate cake rounds out the meal, satisfying your sweet tooth after the cozy chowder. Potato and Sausage Chowder Recipe FAQs How do I select the right potatoes for my chowder? Absolutely! When choosing potatoes for your chowder, opt for starchy varieties like Russet for a creamy texture or waxy potatoes that hold their shape, such as Yukon Gold. Look for potatoes that are firm and free from dark spots or bruises to ensure they cook evenly and add just the right consistency to your Potato and Sausage Chowder. What’s the best way to store leftovers of the chowder? You can store your Potato and Sausage Chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently. If it’s too thick, add a splash of chicken or vegetable stock to bring it back to the desired consistency. Can I freeze Potato and Sausage Chowder? It’s best to avoid freezing the chowder with the potatoes, as they may become grainy when thawed. However, you can freeze the sausage and stock mixture for up to 3 months. When you’re ready to enjoy it, simply cook fresh potatoes separately and stir them in after thawing and reheating the mixture! What should I do if my chowder is too thick? Don’t worry, it happens! If your chowder turns out thicker than you like, simply stir in some warm chicken or vegetable stock, one cup at a time, until you reach your desired consistency. Make sure to heat it gently on the stove while adjusting, to incorporate the additional liquid smoothly—your Potato and Sausage Chowder will be creamy and perfect! Is this chowder suitable for anyone with dietary restrictions? Great question! This recipe is naturally gluten-free if you use a gluten-free flour or omit the flour entirely and thicken it with pureed potatoes. If you have dairy restrictions, substitute the single cream with a dairy-free alternative like coconut cream or soy cream. Always ensure to check labels for potential allergens in your sausage selection as well! Can I make any ingredient substitutions in my chowder? Very! For versatility, feel free to swap out traditional sausage for turkey or chicken sausage for a lighter option. You can also use sweet potatoes instead of regular potatoes for a sweeter flavor. Moreover, if you’re looking to mix up the texture, replacing wild rice with brown rice or pearl barley can add a delightful twist to your Potato and Sausage Chowder! Creamy Potato and Sausage Chowder for Ultimate Comfort This Potato and Sausage Chowder is a comforting blend of tender potatoes and savory sausage, perfect for chilly evenings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 15 minutes mins Servings: 6 bowlsCourse: SoupCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chowder Base2 tablespoons Olive Oil400 grams Sausages Choose pork, smoked, or turkey sausage.1 Onion Chopped.2 stalks Celery Sliced.2 Carrots Sliced.2 cloves Garlic Minced.1/2 teaspoon Dried ThymeFor Thickening and Flavoring3 tablespoons All-Purpose Flour Use corn flour for gluten-free.1 liter Chicken or Vegetable Stock Opt for low-sodium.2 Bay Leaves Remember to remove before serving.For Added Texture and Creaminess100 grams Wild Rice Can substitute with brown rice.3 Potatoes Medium, peeled and cut into chunks.375 ml Single Cream or Half and Half Dairy-free alternatives also work.Salt Adjust to taste. Equipment large soup pot Method DirectionsIn a large soup pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 2-3 minutes.Remove the casings from 400g of sausage and crumble the meat into the pot. Cook for about 5-7 minutes until golden brown.In the same pot, add 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots. Sauté for about 10 minutes.Stir in 2 minced garlic cloves and ½ teaspoon of dried thyme, cooking for another 30 seconds.Sprinkle 3 tablespoons of all-purpose flour over the vegetables, stirring well and cooking for 2 minutes.Gradually pour in 1 liter of stock while stirring to avoid lumps. Add 2 bay leaves and bring it to a gentle simmer.After simmering, add 100g of wild rice and 3 medium potatoes, and bring it back to a simmer. Cook for an additional 15 minutes.Stir in 375ml of cream, allowing the chowder to heat through for about 5 minutes. Adjust seasoning.Ladle into bowls, discard bay leaves, and garnish with fresh parsley. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg NotesFor an ultra-creamy texture, blend a portion of the chowder before adding the cream. Store leftovers without cream and add it before reheating to maintain texture. Tried this recipe?Let us know how it was!
