Warm, comforting, and packed with rich flavors, this Hearty Potato and Sausage Chowder is the ultimate meal for chilly days. The combination of savory sausage, tender potatoes, and creamy broth creates a satisfying dish that the whole family will love. Whether you’re using your favorite sausage or a new variety, this chowder is easily adaptable and sure to become a household favorite. With wild rice adding texture and a blend of aromatic vegetables and herbs, every spoonful brings you warmth and flavor. Let’s dive into how to create this soul-warming meal.
Ingredients:
- 1 tbsp olive oil
- 400g (6 sausages), any flavor
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- ½ tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 750 ml (3 cups) of chicken or vegetable broth.
- 2 bay leaves
- 100g (½ cup) wild rice
- 3 medium-sized potatoes, peeled and chopped into bite-sized pieces.
- 375ml (1 ½ cups) single/light cream or half-and-half
- Salt, to taste
Instructions:
- Prepare the Sausages: Warm the olive oil in a large pot over medium heat until it shimmers. Add the sausages and cook for 6-8 minutes until browned on all sides. Once cooked, remove the sausages from the pot, slice them into rounds, and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion, celery, and carrots. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they begin to soften. Add the garlic and dried thyme, cooking for another 1-2 minutes until fragrant.
- Create the Base: Stir in the flour and cook for 1 minute, allowing it to absorb the flavors. Slowly pour in the stock while stirring continuously to avoid lumps.
- Simmer the Chowder: Add the wild rice and potato chunks to the pot. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes and rice are tender.
- Finish with Cream and Sausage: Stir in the light cream or half-and-half, followed by the sliced sausages. Allow the chowder to cook for an additional 5-10 minutes, letting the flavors meld together. Season with salt to taste.
- Serve: Ladle the chowder into bowls, removing the bay leaves before serving. Enjoy it warm, perhaps with crusty bread on the side for an extra comforting meal.
Conclusion:
This Hearty Potato and Sausage Chowder is a perfect comfort meal for cold weather, combining rich, creamy textures with the bold flavors of sausage and hearty vegetables. It’s easy to prepare, customizable with different sausages, and offers the right balance of creaminess and crunch with the addition of wild rice. Simple yet flavorful, this chowder is bound to become a regular on your menu when you need something filling and comforting.
Hearty Potato and Sausage Chowder
Ingredients
- 1 tbsp olive oil
- 400 g 6 sausages, any flavor
- 1 onion chopped
- 2 stalks celery sliced
- 2 carrots sliced
- 2 cloves garlic minced
- ½ tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 750 ml 3 cups of chicken or vegetable broth.
- 2 bay leaves
- 100 g ½ cup wild rice
- 3 medium-sized potatoes peeled and chopped into bite-sized pieces.
- 375 ml 1 ½ cups single/light cream or half-and-half
- Salt to taste
Instructions
- Prepare the Sausages: Warm the olive oil in a large pot over medium heat until it shimmers. Add the sausages and cook for 6-8 minutes until browned on all sides. Once cooked, remove the sausages from the pot, slice them into rounds, and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion, celery, and carrots. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they begin to soften. Add the garlic and dried thyme, cooking for another 1-2 minutes until fragrant.
- Create the Base: Stir in the flour and cook for 1 minute, allowing it to absorb the flavors. Slowly pour in the stock while stirring continuously to avoid lumps.
- Simmer the Chowder: Add the wild rice and potato chunks to the pot. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes and rice are tender.
- Finish with Cream and Sausage: Stir in the light cream or half-and-half, followed by the sliced sausages. Allow the chowder to cook for an additional 5-10 minutes, letting the flavors meld together. Season with salt to taste.
- Serve: Ladle the chowder into bowls, removing the bay leaves before serving. Enjoy it warm, perhaps with crusty bread on the side for an extra comforting meal.