Hearty Potato and Sausage Chowder (Creamy, Comforting, and Flavorful!)

This Hearty Potato and Sausage Chowder is the ultimate comfort food in a bowl! It’s a rich, creamy, and incredibly satisfying soup that combines tender potatoes, flavorful sausage, and a medley of vegetables, all simmered in a flavorful broth. I love how this recipe is both easy to make and packed with deliciousness. It’s perfect for a chilly evening, a family dinner, or any time you’re craving a warm and comforting meal. Get ready for a chowder that will become a new family favorite!

Why You’ll Love This Potato and Sausage Chowder

• Hearty and Filling: Packed with potatoes, sausage, and vegetables, this chowder is a complete and satisfying meal.
• Creamy and Flavorful: The combination of chicken (or vegetable) broth, cream, and seasonings creates a rich and delicious flavor.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze.
• Comfort Food Classic: This chowder is a warm, comforting, and satisfying meal that’s perfect for a chilly day.

Ingredients for Potato and Sausage Chowder

Here’s what you’ll need to make this hearty chowder. The full list with measurements is in the recipe card below.

Main Ingredients

• Olive oil (Oil)
• Sausages (any flavor), casings removed (Meat)
• Onion, chopped (Vegetable)
• Celery, sliced (Vegetable)
• Carrots, sliced (Vegetable)
• Garlic (Aromatic)
• Dried thyme (Herb)
• Plain/all-purpose flour (Thickener)
• Chicken or vegetable stock (Liquid)
• Bay leaves (Herb)
• Wild rice (Grain)
• Potatoes, peeled and cut into chunks (Vegetable)
• Single/light cream or half and half (Dairy)

Seasoning

• Salt (Seasoning)
• Pepper

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Potato and Sausage Chowder as is, but here are a few ideas for variations:

• Different Sausage: Try using Italian sausage, chorizo, or even chicken sausage.
• Add More Vegetables: Toss in some corn, peas, or green beans.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
• Different Cheese: Stir in some shredded cheddar cheese or Parmesan cheese before serving.
• Add Bacon: Cook some bacon and crumble it over the top before serving.

How to Make Potato and Sausage Chowder

Let me show you how easy it is to make this Hearty Potato and Sausage Chowder:

Cook the Sausage

1. I heat the olive oil in a soup pot.
2. I remove the sausage from the casing, add it to the pot, break it up with a spatula, and fry until golden on the outside and cooked all the way through.
3. Then I remove sausage to a separate plate. (If your sausage is very fatty, remove the excess fat but leave 2 tablespoons in the pot)

Sauté Vegetables

1. To the same pot, I add the chopped onion, sliced celery, and sliced carrots.
2. I cook for 10 minutes over low heat, until softened.
3. Then add minced garlic and thyme.
4. Cook for 30 more seconds.

Make Roux and Add Broth

1. I sprinkle the flour all over and combine it with the fat until it turns into a paste. I continue cooking for a couple of minutes.
2. I pour a bit of the chicken or vegetable stock in and stir until well combined with the roux (the flour and fat mixture).
3. Then, I pour in the rest of the stock.
4. Add bay leaves and wild rice.
5. I add 2 bay leaves and the wild rice.
6. I bring to a simmer and cook over low to medium heat for 30 minutes.

Add Potatoes and Cream

1. Then, I add the cubed potatoes and cook for 15 minutes longer, or until the wild rice and the potatoes are cooked.
2. Finally, I pour in the cream and season with salt and pepper. I allow the cream to warm through, then take the pot off the heat.

Serve

1. Serve with fresh parsley

Tips and Tricks for the BEST Chowder

Here are my secrets for making this chowder truly exceptional:

• Use Good Quality Sausage: The flavor of the sausage will really shine through, so use a good quality one that you enjoy.
• Don’t Overcook the Potatoes: Cook the potatoes until they’re tender but not mushy.
• Adjust Thickness: If you prefer a thicker chowder, you can add a cornstarch slurry (mix cornstarch with a little cold water) towards the end of the cooking time.
• Fresh Herbs: Fresh parsley adds a bright, herbaceous flavor to the finished dish.

How to Serve

This Potato and Sausage Chowder is a complete meal on its own, but here are a few serving suggestions:

• Crusty Bread: Serve with a side of crusty bread or rolls for dipping.
• Salad: A simple green salad would complement the chowder nicely.
• Crackers: Add some crackers for extra crunch.

Make Ahead and Storage

This chowder tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

FAQs about Potato and Sausage Chowder

• Can I use a different type of sausage?
  • Yes, you can use any type of sausage you like.
• Can I make this without the cream?
  • You can substitute the cream with milk, but the chowder won’t be as rich and creamy.
• Can I freeze this chowder?
  • Yes

Enjoy this hearty, flavorful, and easy-to-make Potato and Sausage Chowder! It’s the perfect comfort food for a chilly day.

Hearty Potato and Sausage Chowder (Creamy, Comforting, and Flavorful!)

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6-8 1x
• Category: Soup, Chowder, Main Course
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This hearty and flavorful Potato and Sausage Chowder is a comforting and satisfying meal. It combines savory sausage, tender potatoes, vegetables, and wild rice in a creamy, flavorful broth.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 400g (about 14 ounces, or approximately 6 links) sausages, any flavor, casings removed
• 1 medium yellow onion, chopped
• 2 celery stalks, sliced
• 2 medium carrots, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 liter (4 cups) chicken broth or vegetable broth (low-sodium recommended)
• 2 bay leaves
• 100g (1/2 cup) wild rice, rinsed
• 3 medium potatoes (russet, Yukon Gold, or red), peeled and cut into 1/2-inch to 3/4-inch chunks
• 375ml (1 1/2 cups) light cream or half-and-half
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

---

Instructions

• Cook Sausage: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Remove the sausage meat from the casings. Add the sausage meat to the hot pot. Break it up with a spatula or wooden spoon and cook, stirring occasionally, until it’s browned and cooked through.
• Remove Sausage (and Excess Fat): Remove the cooked sausage from the pot and set it aside on a plate. If there is a large amount of grease in the pot, drain off the excess, leaving about 2 tablespoons of fat in the pot.
• Sauté Vegetables: Add the chopped onion, sliced celery, and sliced carrots to the pot. Cook over low heat, stirring occasionally, for about 10 minutes, or until the vegetables are softened.
• Add Garlic and Thyme: Add the minced garlic and dried thyme to the pot. Cook, stirring constantly, for about 30 seconds, or until fragrant.
• Make Roux: Sprinkle the flour evenly over the vegetables in the pot. Stir constantly to combine the flour with the fat and vegetables, creating a roux (a paste). Cook for 2 minutes, stirring continuously, to cook out the raw flour taste.
• Return Sausage: Return the cooked sausage to the pot.
• Add Broth and Deglaze: Pour in a small amount of the chicken broth (or vegetable broth) and stir vigorously, scraping up any browned bits (fond) from the bottom of the pot. This adds flavor to the chowder.
• Add Remaining Broth, Bay Leaves, and Rice: Once the initial broth is incorporated, pour in the remaining broth. Add the bay leaves and rinsed wild rice. Stir to combine.
• Simmer: Bring the mixture to a simmer over medium-low heat.
• Add Potatoes: After 30 minutes, add the cubed potatoes to the pot.
• Continue Simmering: Continue to simmer, stirring occasionally, for another 15 minutes, or until the wild rice and potatoes are both tender.
• Add Cream: Stir in the light cream (or half-and-half).
• Heat Through: Heat the chowder gently until it’s warmed through. Do not boil.
• Season and Serve: Season the chowder with salt and pepper to taste. Remove the bay leaves before serving. Ladle into bowls and garnish with chopped fresh parsley, if desired.

---

Notes

• Sausage: You can use any flavor of sausage you like. Italian sausage, bratwurst, or even chorizo would work well.
• Wild Rice: Wild rice takes longer to cook than white rice. Be sure to use wild rice, not a wild rice blend that contains white rice. Rinsing the wild rice before adding it to the soup helps to remove any debris.
• Potatoes: Russet, Yukon Gold, or red potatoes all work well in this chowder.
• Cream: Light cream or half-and-half will create a lighter chowder. You can use heavy cream for a richer, thicker chowder.
• Serving Suggestions: Serve this chowder with crusty bread or crackers.
• Storage: Leftover chowder can be stored in an airtight container in the refrigerator for up to 4 days.