Potato And Sausage Chowder Recipe

When the weather starts to cool, there’s nothing quite as comforting as a big, steaming bowl of chowder. This potato and sausage chowder is creamy, hearty, and packed with the kind of savory flavor that feels like a warm hug in a bowl. It’s also incredibly easy to make, making it perfect for those busy weeknights when you want something filling without spending hours in the kitchen. With smoky beef sausage, tender potatoes, and a touch of wild rice for texture, this chowder brings together everything you love about cozy comfort food in one pot.

this RECIPE

A chilly evening and a bowl of warmth 🥔

I first made this chowder on one of those unexpectedly chilly autumn nights, where I wanted something cozy but didn’t have much in the fridge. I spotted some beef sausage links, a few potatoes, and a lonely stalk of celery. After throwing them together with some cream and spices, I ended up with a thick, rich chowder that surprised me in the best way. The smoky flavor of the sausage added depth, while the creamy base and tender chunks of potato made it irresistibly comforting. It quickly became a family favorite, and now, whenever there’s a hint of cold in the air, this chowder recipe is my go-to.

The origin story of chowder (a quick dive into comfort food history)

Chowder has roots in New England, where fishing communities created rich, hearty soups to keep warm through the harsh winters. Traditionally, chowders were made with seafood, but over time, home cooks began to experiment with different ingredients, creating chowders with meats, vegetables, and grains. This potato and sausage version is a nod to that evolution, swapping seafood for smoked sausage and adding wild rice for extra heartiness. While it’s not a classic clam chowder, it still has that same creamy, soul-soothing quality, just with a slightly smokier twist.

Let’s talk ingredients: smoky sausage, creamy potatoes, and more

• Smoked Beef Sausage: This is the star of the dish, bringing a rich, smoky flavor that infuses the entire chowder. If you can’t find smoked beef sausage, feel free to substitute with turkey sausage or even a vegetarian sausage if you’re going for a meatless version. Just make sure whatever you use has a nice smoky flavor to add depth.
• Potatoes: Potatoes add a creamy texture and heartiness that make this chowder filling. Russet or Yukon Gold potatoes work well here because they break down slightly and thicken the soup. For a bit of color, you can also try red-skinned potatoes, which hold their shape better.
• Wild Rice: Wild rice adds an earthy, chewy texture that contrasts nicely with the creaminess of the chowder. If you don’t have wild rice, you can substitute with brown rice or even barley, though the cooking time may vary slightly.
• Cream or Half-and-Half: This gives the chowder its creamy richness. You can use either depending on your preference. For a lighter version, substitute with whole milk, but it won’t be quite as luscious.
• Vegetables (Onion, Celery, Carrots): These are the “mirepoix” – a trio of aromatic vegetables that serve as the flavorful base of many soups and stews. They add a subtle sweetness and depth to the chowder.

Kitchen gear: what you need (and what you can skip)

• Large Soup Pot: This is essential since the chowder needs space to simmer and develop its flavors. A heavy-bottomed pot will distribute heat evenly, preventing the chowder from scorching on the bottom.
• Wooden Spoon or Spatula: To break up the sausage and stir the soup, a sturdy wooden spoon works best. It’s also gentler on your pot than metal utensils.
• Sharp Knife and Cutting Board: With all the chopping (potatoes, carrots, celery, and sausage), you’ll want a sharp knife to make things go faster and easier.
• Ladle: A ladle makes serving soup so much easier, especially with chunky chowder like this. Plus, it helps you get all the good bits in each bowl.

Step-by-step: how to make potato and sausage chowder

1. Start with the sausage
   Heat a tablespoon of olive oil in your soup pot over medium heat. Add the smoked beef sausage, breaking it up with a spatula as it cooks. Let it get a nice golden-brown color on the outside – this will add tons of flavor to the soup. Once cooked, scoop the sausage out onto a plate and set it aside.
2. Sauté the veggies
   In the same pot, add your diced onion, celery, and carrots. If there’s too much grease, drain some, but leave about 2 tablespoons for extra flavor. Let these veggies cook over low heat for about 10 minutes until they start to soften. This step builds up a flavor base for the chowder.
3. Add garlic and thyme
   Toss in the minced garlic and dried thyme, cooking for just 30 seconds to release their aromas. You don’t want the garlic to burn, so keep an eye on it!
4. Make a roux
   Sprinkle the flour over the sautéed vegetables and stir to coat everything. This will create a paste-like mixture that helps thicken the chowder. Let it cook for a minute or two to get rid of the raw flour taste.
5. Deglaze with broth
   Pour in a small amount of chicken or vegetable broth and stir well, scraping up any browned bits from the bottom of the pot. Gradually add the rest of the broth, stirring to combine.
6. Add rice and simmer
   Drop in the bay leaves and the wild rice, then bring the chowder to a simmer. Let it cook for about 30 minutes, stirring occasionally, until the wild rice starts to soften.
7. Add potatoes
   Stir in the diced potatoes and let the chowder simmer for another 15 minutes until the potatoes and rice are both tender.
8. Finish with cream and season
   Pour in the cream or half-and-half, and season with salt to taste. Let the cream warm through without bringing it to a boil, then remove the pot from heat. Discard the bay leaves before serving.

Variations to try with this chowder

• Vegetarian Option: Replace the sausage with smoked tofu or tempeh. Use vegetable broth and skip the sausage step – just add the tofu along with the vegetables to build the flavor.
• Low-Calorie Version: Use turkey sausage, swap the cream with low-fat milk or a plant-based milk, and reduce the oil. This makes a lighter but still delicious chowder.
• Vegan Adaptation: Go with a plant-based sausage, use coconut milk or cashew cream for creaminess, and opt for vegetable broth. You’ll still get that luscious texture without any animal products.
• Seasonal Twist: Add some diced butternut squash in place of half the potatoes for a fall-inspired flavor. The squash brings a subtle sweetness that complements the smoky sausage.
• Spicy Kick: If you like a bit of heat, add a pinch of red pepper flakes with the garlic and thyme, or use a spicier sausage.

Serving and presentation ideas

To serve, ladle the chowder into bowls and garnish with a sprinkle of freshly chopped parsley. If you want to elevate it a bit, serve with a side of crusty bread for dipping – sourdough or French baguette works beautifully. For extra creaminess, you can top each bowl with a small swirl of cream or a sprinkle of shredded cheese, like sharp cheddar.

Beverage pairings for a cozy meal

try a sparkling apple cider. Its crisp, slightly sweet taste balances the richness of the chowder. Another great choice is a classic lemonade or an iced tea with a hint of lemon to cut through the creamy flavors. If you’re feeling adventurous, a hot cup of spiced chai tea can add a cozy, warming touch that complements the smoky sausage perfectly.

Storage and reheating tips

Leftovers? Lucky you! Store any remaining chowder in an airtight container in the fridge for up to three days. When reheating, use a pot on the stove over low heat, stirring frequently to prevent the cream from separating. If it’s thickened too much in the fridge, just add a splash of broth or water to bring it back to the right consistency. This chowder also freezes well, although the texture may be slightly different upon reheating.

Scaling the recipe for a crowd (or just yourself)

If you’re cooking for a crowd, this recipe doubles easily. Just be sure you have a large enough pot, as this chowder can get pretty thick. When making a smaller batch, you might find that the cooking time for the rice and potatoes reduces slightly, so check them a bit earlier.

Common questions about potato and sausage chowder

1. Can I make this chowder in a slow cooker?
Yes, you can! Brown the sausage and vegetables first, then transfer everything to the slow cooker. Cook on low for 6-7 hours, adding the cream in the last 30 minutes.

2. Can I substitute the wild rice with something else?
Absolutely. Brown rice or barley works well, though the texture will be a bit different. Adjust the cooking time accordingly.

3. How can I make this chowder gluten-free?
Just replace the flour with a gluten-free flour blend, or omit it entirely and add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the chowder at the end.

4. What other veggies can I add?
Try adding diced bell peppers, zucchini, or even some chopped kale or spinach at the end for extra color and nutrients.

5. Is it possible to make this dairy-free?
Yes! Use a dairy-free cream substitute, like coconut milk or cashew cream. It may alter the flavor slightly but will still be delicious.

Enjoy making this potato and sausage chowder! It’s one of those recipes that welcomes creativity, so don’t be afraid to adapt it to your tastes. Whether you’re curled up by the fire or serving a table full of friends, this chowder is sure to warm you up and satisfy.

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