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–+ servings
Potato and Sausage Chowder

Creamy Potato and Sausage Chowder for Cozy Nights

A comforting Potato and Sausage Chowder perfect for chilly nights, packed with flavor and easy to adapt.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Can use vegetable oil for a neutral taste.
  • 1 pound sausage Use any preferred sausage like chorizo for smokiness or turkey sausage for a lighter option.
  • 1 medium onion Yellow onion works best but can substitute with shallots.
  • 2 stalks celery Can replace with fennel for a different flavor profile.
  • 2 medium carrots Substitute with parsnips for a unique sweetness.
  • 3 cloves garlic Fresh garlic is preferable; powders can be used in a pinch but will alter the flavor.
For the Chowder
  • 1 teaspoon dried thyme Fresh thyme can be used; triple the amount for fresh.
  • ¼ cup flour Gluten-free flour can be used to maintain a gluten-free option.
  • 4 cups chicken stock Use vegetable stock for a vegetarian version.
  • 2 leaves bay leaves Remember to remove before serving.
  • ½ cup wild rice Can replace with brown rice or omit for a lighter chowder.
  • 2 cups potatoes Yukon gold or red potatoes work well, but avoid waxy varieties.
  • 1 cup heavy cream Half-and-half can be used for a lighter version.
  • to taste salt
  • to taste pepper

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat until it shimmers.
  2. Remove the sausage from its casings, break into bite-sized pieces, and cook in the pot for 5-7 minutes until browned.
  3. Add 1 diced onion, 2 chopped celery stalks, and 2 diced carrots, sauté until tender for about 10 minutes, then add 3 minced garlic cloves and 1 teaspoon dried thyme.
  4. Sprinkle ¼ cup of flour over the vegetables, stirring for about 2 minutes to create a roux.
  5. Gradually pour in 4 cups of chicken stock while stirring, add 2 bay leaves and ½ cup of wild rice, bring to a boil then simmer for 30 minutes.
  6. Add 2 cups of diced potatoes and let simmer for another 15 minutes until fork-tender.
  7. Stir in 1 cup of heavy cream and heat gently for about 5 minutes, seasoning with salt and pepper before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. Reheat gently on the stove with a splash of stock to revive the creamy texture.

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