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–+ servings
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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 2 tablespoons Olive Oil
  • 400 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 Thyme
For Thickening and Flavoring
  • 3 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 Creaminess
  • 100 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
 

Directions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 2-3 minutes.
  2. Remove the casings from 400g of sausage and crumble the meat into the pot. Cook for about 5-7 minutes until golden brown.
  3. In the same pot, add 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots. Sauté for about 10 minutes.
  4. Stir in 2 minced garlic cloves and ½ teaspoon of dried thyme, cooking for another 30 seconds.
  5. Sprinkle 3 tablespoons of all-purpose flour over the vegetables, stirring well and cooking for 2 minutes.
  6. Gradually pour in 1 liter of stock while stirring to avoid lumps. Add 2 bay leaves and bring it to a gentle simmer.
  7. After simmering, add 100g of wild rice and 3 medium potatoes, and bring it back to a simmer. Cook for an additional 15 minutes.
  8. Stir in 375ml of cream, allowing the chowder to heat through for about 5 minutes. Adjust seasoning.
  9. 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

Notes

For 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.

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