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
- 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.