A cozy evening spent wrapped in a blanket with a steaming bowl of chowder is one of life’s simplest pleasures. That’s why I’m excited to share my creamy Potato and Sausage Chowder recipe, which is truly a hug in a bowl! This hearty dish combines chunky potatoes with savory sausage, creating a comforting meal perfect for those chilly days that just beg for warmth. What’s more, it’s budget-friendly and easily customizable to suit your taste or pantry staples, making it a winner for both novice chefs and seasoned home cooks alike. Whether you whip it up for a family dinner or a casual gathering with friends, this chowder is bound to warm more than just your belly. Ready to dive into this delicious bowl of comfort? Let’s get cooking!
Why is this chowder a must-try?
Comforting and Hearty: This chowder is the ultimate cozy meal, combining creamy textures with nourishing chunks of potatoes and savory sausage, perfect for any chilly evening.
Versatile Ingredients: Easily customize it by swapping in sweet potatoes or your favorite sausage, allowing you to make it uniquely yours.
Budget-Friendly: Made with simple, affordable ingredients, this recipe makes it easy to serve a delicious meal without breaking the bank.
Quick and Easy: With straightforward instructions, even novice cooks can create this delightful dish in no time. Pair it with a slice of homemade bread for a complete experience or explore more options like Garlic Parmesan Potatoes for side dishes that complement this chowder perfectly.
Crowd-Pleasing Appeal: Whether for family dinners or gatherings with friends, this chowder is sure to impress and satisfy every palate at the table!
Potato and Sausage Chowder Ingredients
Ready to gather the essentials for this comforting dish? Here’s what you’ll need!
For the Base
- Olive Oil – Adds fat for sautéing; can substitute with butter for a richer taste.
- Sausages (400g or 6 sausages) – Provides protein and robust flavor; any type is suitable, including pork or chicken.
- Onion (1, chopped) – Aromatic base for flavor; shallots can be a lovely alternative.
- Celery (2 stalks, sliced) – Adds crunch and depth; feel free to omit if not on hand.
- Carrots (2, sliced) – Contributes natural sweetness; swap in parsnips for a unique twist.
- Garlic (2 cloves, minced) – Elevates the flavor profile; can skip for a lighter taste.
For the Chowder
- Dried Thyme (1/2 tsp) – Infuses herbal notes; fresh thyme works beautifully too.
- Flour (3 tbsp) – Thickener for the chowder; opt for corn flour if going gluten-free.
- Chicken or Vegetable Stock (1 litre/4 cups) – The liquid base; homemade or low-sodium options boost flavor.
- Bay Leaves (2) – Introduces an aromatic touch; remember to remove before serving.
- Wild Rice (100g or 1/2 cup) – Adds delightful texture; can also use brown rice or pearl barley.
- Potatoes (3 medium, peeled and cut into chunks) – The heart of the chowder; russet or waxy potatoes are ideal.
- Single/Light Cream or Half and Half (375ml or 1 1/2 cups) – Provides creaminess; plant-based cream works for a dairy-free version.
- Salt, to taste – Essential for enhancing all flavors.
Now that you have your ingredients, it’s time to turn this lovely medley into a delicious Potato and Sausage Chowder that’ll warm your heart and soul!
Step‑by‑Step Instructions for Potato and Sausage Chowder
Step 1: Heat the Oil
In a large soup pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes. This will create a perfect base for your Potato and Sausage Chowder. Ensure the oil is hot enough to sauté without smoking, as it enhances the overall flavor of the chowder.
Step 2: Cook the Sausage
Remove the casings from 400g of sausages and add the loose sausage meat to the pot. Cook, stirring occasionally, for about 8-10 minutes until the sausage is browned and cooked through, breaking it apart as it cooks. Once done, transfer the sausage to a plate, leaving the flavorful drippings in the pot.
Step 3: Sauté the Vegetables
In the same pot with the drippings, add 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots. Cook on low heat, stirring occasionally, for about 10 minutes until the vegetables soften but do not brown. Their aroma will fill your kitchen, setting the tone for a delicious Potato and Sausage Chowder.
Step 4: Add Garlic and Thyme
Next, stir in 2 minced garlic cloves and ½ teaspoon of dried thyme, cooking for an additional 30 seconds until fragrant. This step enhances the flavor of your chowder, making it aromatic and savory, while ensuring the garlic doesn’t burn.
Step 5: Create the Roux
Sprinkle 3 tablespoons of flour over the sautéed vegetables and stir for 2-3 minutes. This mixture will form a roux, thickening your chowder. Be sure the flour is well incorporated and slightly cooked, as this reduces any raw flour taste in your creamy Potato and Sausage Chowder.
Step 6: Incorporate the Stock and Rice
Gradually pour in 1 liter of chicken or vegetable stock, whisking to combine and prevent lumps. Add 2 bay leaves and 100g of wild rice to the pot, bringing it all to a gentle simmer. Allow this mixture to cook for 30 minutes, stirring occasionally, until the rice is tender and the flavors meld beautifully.
Step 7: Add Potatoes
After 30 minutes, add 3 medium-sized cubed potatoes to the chowder and continue to cook for another 15 minutes. The potatoes should become fork-tender, contributing to the heartiness of your Potato and Sausage Chowder. Stir occasionally to ensure even cooking.
Step 8: Stir in Cream and Seasoning
Once the potatoes are soft, stir in 375ml of single/light cream or half and half, warming through gently without boiling. Taste and season the chowder with salt and pepper to your preference, creating a rich and creamy finish that elevates this comforting dish.
Step 9: Serve and Enjoy
Serve your warm Potato and Sausage Chowder hot, garnished with freshly chopped parsley for a pop of color and flavor. Pair it with crusty bread for a delightful meal, and watch as it becomes a family favorite in no time!
Variations & Substitutions for Potato and Sausage Chowder
Feel free to explore these delicious twists for your chowder, making it uniquely your own and brimming with flavors!
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Bacon Substitute: Swap sausage for bacon to add a rich, smoky flavor that deepens the chowder’s essence. The crispiness will elevate the texture beautifully!
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Sweet Potato Twist: Replace regular potatoes with sweet potatoes for a delightful sweetness and vibrant color that complements the savory notes of the sausage.
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Gluten-Free Option: For a gluten-free chowder, use corn flour instead of regular flour for thickening. It will provide a lovely creaminess without the gluten!
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Veggie Boost: Add in chopped kale or spinach during the last few minutes of cooking for a nutritious green boost, enhancing both flavor and visual appeal.
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Herb Variation: Experiment with different herbs like rosemary or dill instead of thyme. Each brings its own unique character, making your chowder fresh and aromatic.
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Cajun Style: Spice it up with Cajun seasoning for a delightful kick! This twist adds warmth and complexity, perfect for those who love a bit of heat.
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Creamy Alternative: Use coconut milk instead of cream for a dairy-free option that introduces a subtle sweetness and tropical flair, perfect alongside the savory sausage.
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Rice Switch: Substitute wild rice with barley or quinoa for different textures. Both add a nutty flavor and make the chowder even heartier!
No matter how you transform this Potato and Sausage Chowder, each variation promises to create a comforting, satisfying meal. Pair it with delicious sides like Sheet Pan Sausage or Hearty Cheddar Garlic for the perfect dining experience!
Expert Tips for Potato and Sausage Chowder
- Sautéing Success: Ensure the vegetables are softened but not browned; this maintains the chowder’s delicate flavor base.
- Avoid Freezing: Potatoes don’t freeze well; they can become grainy when thawed. Instead, store leftovers in the fridge for up to 3 days.
- Salt Matters: Taste your chowder before serving and adjust the salt accordingly to enhance the overall flavor of the dish.
- Creamy Consistency: Stir in cream gently and avoid boiling after its addition to keep the chowder smooth and luscious.
- Customize Flavors: Experiment with different sausages or add herbs and spices to personalize your Potato and Sausage Chowder!
Make Ahead Options
These creamy Potato and Sausage Chowder ingredients are perfect for meal prep enthusiasts! You can chop the vegetables (onion, celery, and carrots) up to 24 hours in advance and refrigerate them in an airtight container to save time on busy weeknights. Additionally, you can brown the sausage and prepare the roux (flour with the sautéed veggies) up to 3 days ahead, just keep it stored separately in the fridge to maintain quality. When you’re ready to enjoy the chowder, simply reheat the sausage and roux in a pot, gradually stir in the stock and wild rice, then add cubed potatoes. Finish by stirring in the cream and season just before serving for that rich, comforting taste!
What to Serve with Creamy Potato and Sausage Chowder
A perfect meal is all about balance, and pairing this hearty chowder will elevate your dining experience to new heights.
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Crusty Bread: The ideal vessel for soaking up the creamy soup, a warm baguette or sourdough adds satisfying texture and warmth.
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Garden Salad: A refreshing mix of greens, tomatoes, and cucumbers brightens the meal, providing a crisp contrast to the rich chowder.
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Roasted Vegetables: Nutrient-packed and flavorful, vegetables like carrots and Brussels sprouts complement the earthy tones in the chowder.
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Cornbread Muffins: Sweet and crumbly cornbread completes the comfort food theme, adding a delightful sweetness that contrasts the savory chowder.
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Garlic Bread: With its buttery and garlicky goodness, this crunchy side makes every spoonful of chowder more enjoyable, perfect for dipping!
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White Wine: A glass of chilled Sauvignon Blanc enhances the meal’s flavors, balancing the richness of the chowder with its crisp acidity.
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Apple Crisp: For dessert, sweet and tangy apple crisp brings the perfect finish, rounding out your cozy meal with warmth and sweetness.
How to Store and Freeze Potato and Sausage Chowder
Fridge: Store in an airtight container for up to 3 days. Allow it to cool before refrigerating to maintain texture and flavor.
Reheating: Gently reheat on the stovetop over low heat. Add a splash of cream if the chowder has thickened too much. Stir occasionally for even heating.
Freezer: It’s best to avoid freezing chowder containing potatoes, as they can become grainy. If freezing is necessary, try freezing the base without potatoes and add them fresh when reheating.
Make-Ahead: Prepare the chowder a day in advance and let the flavors meld overnight in the fridge; just reheat it gently before serving.
Creamy Potato and Sausage Chowder Recipe FAQs
How do I choose the right potatoes for chowder?
Absolutely! For the best texture in your Creamy Potato and Sausage Chowder, it’s best to choose russet or waxy potatoes such as Yukon Gold. Look for potatoes that are firm with smooth skin and no dark spots or wrinkling. Avoid any that have a lot of bruising, as they can affect both the flavor and texture of your chowder.
How should I store leftovers of this chowder?
For optimal freshness, store leftover chowder in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before sealing. When reheating, do so gently on the stovetop over low heat, stirring occasionally. If you find the chowder too thick, feel free to add a splash of cream or stock to bring it back to the desired consistency.
Can I freeze the Potato and Sausage Chowder?
I generally recommend against freezing chowder that contains potatoes, as they gain a grainy texture once thawed. If necessary, you can freeze the chowder base (without the potatoes) for up to 3 months. Just be sure to let it cool first, then pour it into a freezer-safe container. When ready to use, thaw it in the refrigerator overnight and add fresh potatoes while reheating.
What if my chowder turns out too thick?
If you find your chowder is thicker than you’d like, don’t worry! Simply add a bit more stock or cream while reheating. Stir gently to incorporate until you reach the desired consistency. It’s also a great idea to taste it again before serving to adjust seasoning if needed.
Are there any dietary considerations to keep in mind?
Great question! If you have dietary restrictions, you can easily customize this Creamy Potato and Sausage Chowder. For a gluten-free version, substitute regular flour with corn flour for thickening. If you’re looking for dairy-free options, using plant-based cream in place of single/light cream works wonderfully. Just be sure to check the labels of your sausage choice for any allergens.
Creamy Potato and Sausage Chowder for Cozy Nights
Ingredients
Equipment
Method
- In a large soup pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
- Remove the casings from 400g of sausages and add the loose sausage meat to the pot. Cook for about 8-10 minutes until browned, then transfer the sausage to a plate.
- In the same pot, add 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots. Cook for about 10 minutes until softened.
- Stir in 2 minced garlic cloves and 1/2 teaspoon of dried thyme, cooking for an additional 30 seconds.
- Sprinkle 3 tablespoons of flour over the sautéed vegetables and stir for 2-3 minutes.
- Gradually pour in 1 litre of stock, whisking to combine. Add 2 bay leaves and 100g of wild rice, bring to a gentle simmer, and cook for 30 minutes.
- After 30 minutes, add 3 medium-sized cubed potatoes and cook for another 15 minutes until fork-tender.
- Stir in 375ml of cream, warming gently without boiling. Taste and season with salt and pepper.
- Serve the chowder hot, garnished with freshly chopped parsley.
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