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–+ servings
Potato and Sausage Chowder

Creamy Potato and Sausage Chowder for Cozy Nights

This creamy Potato and Sausage Chowder is perfect for cozy nights, combining hearty flavors and budget-friendly ingredients.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with butter for a richer taste
  • 400 g Sausages any type is suitable, including pork or chicken
  • 1 Onion, chopped shallots can be a lovely alternative
  • 2 stalks Celery, sliced feel free to omit if not on hand
  • 2 Carrots, sliced swap in parsnips for a unique twist
  • 2 cloves Garlic, minced can skip for a lighter taste
For the Chowder
  • 1/2 teaspoon Dried Thyme fresh thyme works beautifully too
  • 3 tablespoons Flour opt for corn flour if going gluten-free
  • 1 litre Chicken or Vegetable Stock homemade or low-sodium options boost flavor
  • 2 Bay Leaves remove before serving
  • 100 g Wild Rice can also use brown rice or pearl barley
  • 3 medium Potatoes, peeled and cut into chunks russet or waxy potatoes are ideal
  • 375 ml Single/Light Cream or Half and Half plant-based cream works for a dairy-free version
  • Salt, to taste essential for enhancing all flavors

Equipment

  • large soup pot

Method
 

Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
  2. 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.
  3. In the same pot, add 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots. Cook for about 10 minutes until softened.
  4. Stir in 2 minced garlic cloves and 1/2 teaspoon of dried thyme, cooking for an additional 30 seconds.
  5. Sprinkle 3 tablespoons of flour over the sautéed vegetables and stir for 2-3 minutes.
  6. 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.
  7. After 30 minutes, add 3 medium-sized cubed potatoes and cook for another 15 minutes until fork-tender.
  8. Stir in 375ml of cream, warming gently without boiling. Taste and season with salt and pepper.
  9. Serve the chowder hot, garnished with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if thickened too much.

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