As the scent of sizzling sausage fills the air, my kitchen transforms into a cozy haven, perfect for a chilly day. This Creamy Potato and Sausage Chowder is the ultimate comfort food, melding hearty potatoes and savory sausage into a rich, velvety bowl that warms more than just your stomach. Not only is it a breeze to prepare, but it also uses simple ingredients to create an irresistible meal that binds family and friends around the table. Your cravings for fast food will be long gone as you savor this satisfying chowder—ideal for leftovers or a quick weeknight dinner. Curious about how to whip up this delectable dish? Let’s dive in!
Why is This Chowder a Must-Try?
Hearty Comfort: This Creamy Potato and Sausage Chowder is packed with flavors that embrace you in every spoonful, providing warmth on the coldest days.
Simple Ingredients: You only need a handful of pantry staples, making it perfect for a last-minute dinner.
Versatile Options: Feel free to swap in bacon or sweet potatoes for a twist—there’s a delicious variation for every palate!
Meal-Prep Dream: Perfect for leftovers, this chowder keeps well in the fridge, ready to be enjoyed again. It pairs beautifully with crusty bread, similar to my favorite Parmesan Chicken Potatoes!
Family Favorite: Its rich, creamy texture guarantees satisfaction for everyone around the table, making it a meal that brings people together!
Potato and Sausage Chowder Ingredients
For the Base
• Olive Oil – Use this cooking fat for sautéing; butter adds a richer flavor if preferred.
• Sausages (400g/6 pieces) – The star protein! Choose pork, chicken, or smoked sausage for a flavor boost.
• Onion (1, chopped) – This aromatic base is essential for building flavor in the chowder.
• Celery (2 stalks, sliced) – Adds a crunch and subtle undertone to the chowder.
• Carrots (2, sliced) – Provides sweetness and vibrant color to the dish.
• Garlic (2 cloves, minced) – The flavor enhancer; increase the amount if you adore garlic!
• Dried Thyme (1/2 tsp) – A wonderful herb for seasoning; fresh thyme can elevate the taste even further.
For Thickening
• Plain/All-Purpose Flour (3 tbsp) – This thickening agent creates a rich chowder; substitute with corn flour for a gluten-free option.
For the Liquid
• Chicken or Vegetable Stock (1 liter/4 cups) – The liquid base that enhances depth of flavor; homemade is best for this Potato and Sausage Chowder.
• Bay Leaves (2) – Helps elevate the dish’s flavor; don’t forget to remove them before serving!
For the Special Touch
• Wild Rice (100g/1/2 cup) – Adds chewiness and visual interest; feel free to substitute with brown rice or pearl barley.
• Potatoes (3 medium, peeled and cut into chunks) – The main ingredient! Use russet for creaminess or Yukon Gold for different textures.
• Single/Light Cream or Half and Half (375ml/1 1/2 cups) – Adds irresistible creaminess and richness; opt for plant-based cream if dairy-free.
• Salt and Pepper – Season to taste, adjusting as needed based on the stock you choose.
This collection of ingredients transforms into a satisfying bowl of Potato and Sausage Chowder, perfect for cozy nights and family gatherings!
Step‑by‑Step Instructions for Potato and Sausage Chowder
Step 1: Cook the Sausage
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Remove the sausage from its casing and break it into bite-sized pieces in the pot. Cook for about 5-7 minutes, stirring occasionally until the sausage is nicely browned and cooked through. Remove the sausage and set it aside, leaving the flavorful drippings in the pot.
Step 2: Sauté the Vegetables
Using the same pot, add the chopped onion, sliced celery, and carrots. Sauté these vegetables for about 10 minutes, stirring frequently, until they become tender and the onion turns translucent. Next, add the minced garlic and dried thyme, cooking for another 30 seconds until fragrant, which will create a delightful aromatic base for your Potato and Sausage Chowder.
Step 3: Create the Roux
Sprinkle in 3 tablespoons of flour while mixing well to combine it with the vegetables. Cook the mixture for about 2 minutes, stirring constantly, until it forms a light-colored roux and begins to bubble slightly. This step is crucial as it will thicken your chowder, giving it that rich and creamy texture that everyone loves.
Step 4: Add the Stock and Rice
Gradually pour in 4 cups of chicken or vegetable stock while stirring continuously to prevent lumps. Add in the bay leaves and ½ cup of wild rice, bringing the mixture to a gentle simmer. Let it cook uncovered for about 30 minutes; this will allow the wild rice to soften and infuse flavor into the Potato and Sausage Chowder.
Step 5: Incorporate the Potatoes
After 30 minutes, add the chopped potatoes into the pot, stirring well to combine. Continue simmering for an additional 15 minutes or until both the rice and potatoes are tender. You will know it’s ready when the potatoes are easily pierced with a fork and the chowder takes on a creamy consistency.
Step 6: Finish with Cream
Pour in 1 ½ cups of single cream or half and half and stir well to incorporated. Season your Potato and Sausage Chowder with salt and pepper to taste, adjusting based on your preference. Remove the pot from the heat, and let it sit for a few minutes before serving, allowing the flavors to meld beautifully.
Make Ahead Options
These Creamy Potato and Sausage Chowder is perfect for meal prep enthusiasts! You can chop the vegetables and store them in the refrigerator up to 3 days in advance, keeping them fresh in an airtight container. Additionally, you can cook the sausage and make the roux ahead, refrigerating them for 24 hours to save time during the busy week. When you’re ready to serve, simply combine the prepped ingredients with the stock in a pot, bring to a simmer, and finish by adding the potatoes and cream. This way, you’ll have a hearty, comforting chowder on your table with minimal effort, just as delicious as if made fresh!
Expert Tips for Potato and Sausage Chowder
Flavor Boosting: Use smoked sausage: It adds a rich, smoky flavor that elevates your chowder’s taste.
Mind the Thickness: Don’t rush the roux: Allowing it to cook a bit longer ensures your chowder achieves the desired creamy consistency.
Fresh Herbs: Swap dried thyme for fresh: This little change can dramatically enhance the overall flavor profile of your Potato and Sausage Chowder.
Experiment with Texture: Add vegetables: For extra nutrients and texture, toss in corn, green beans, or even some fresh spinach before serving.
Savor Before Serving: Always taste and adjust seasoning: Different stocks can vary in saltiness, so don’t forget to tailor your chowder to your personal preferences.
Storage Tips: Refrigerate promptly: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
What to Serve with Potato and Sausage Chowder
Savoring a comforting bowl of chowder is just the beginning; let’s elevate your meal experience with delightful accompaniments.
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Crusty Bread: Perfect for dipping, it soaks up the creamy broth and adds a satisfying crunch. You can’t go wrong with a loaf of freshly baked sourdough!
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Garlic Breadsticks: These buttery, herb-infused sticks bring a wonderful garlic flavor, complementing the rich chowder beautifully with every bite.
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Garden Salad: A light, crisp salad with mixed greens and a zesty vinaigrette adds freshness, balancing the chowder’s rich textures and flavors.
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Roasted Vegetables: Seasoned and caramelized, veggies like carrots and Brussels sprouts bring a nutty sweetness that pairs well with the hearty chowder.
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Cheese and Cracker Platter: An assortment of cheese and crackers provides a delightful textural contrast, perfect for nibbling while enjoying the warm chowder.
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Apple Crisp: For dessert, this sweet and slightly tart treat is a lovely finish, offering a cozy conclusion to your chowder experience.
By incorporating these delightful pairings, your Potato and Sausage Chowder transforms into a satisfying and memorable meal that warms both the heart and soul.
Potato and Sausage Chowder Variations
Feel free to get creative with this recipe and make it your own!
- Bacon Swap: Substitute sausage with crispy bacon for a smoky kick. The rendered fat will add an extra layer of flavor.
- Sweet Potato Twist: Replace russets with sweet potatoes for a natural sweetness. This variation cooks quicker and adds beautiful color!
- Vegetable Medley: Toss in diced corn, green beans, or bell peppers for extra texture and nutrients. You can easily customize this chowder to suit any taste!
- Gluten-Free Option: Swap all-purpose flour with corn flour to thicken the chowder, making it perfect for gluten-sensitive friends and family.
- Herb Infusion: Replace dried thyme with fresh herbs like parsley or chives just before serving for a burst of freshness!
- Slightly Spicy: Add diced jalapeños or a pinch of cayenne pepper for warmth. This simple tweak will wake up your taste buds and make chowder even more comforting.
- Creamy Vegan Version: Use coconut cream instead of dairy and substitute sausage with vegan sausage for a delightful plant-based option. Pair it with homemade Baked Sweet Potato for a complete meal!
- Classic Seafood Chowder: For a twist reminiscent of the sea, try replacing sausage with shrimp or crab for a delightful seafood chowder experience. Make sure to treat your taste buds to the delicious flavors of my favorite Garlic Butter Potatoes!
Storage Tips for Potato and Sausage Chowder
Fridge: Store any leftover chowder in an airtight container for up to 3 days to keep it fresh and flavorful.
Reheating: When you’re ready to enjoy, reheat the chowder gently on the stovetop or in the microwave. Stir well and check to adjust seasoning if needed.
Avoid Freezing: It’s best not to freeze Potato and Sausage Chowder, as the potatoes can become grainy and lose their texture once thawed.
Serving Suggestion: Pair reheated chowder with fresh crusty bread to soak up the delicious creaminess before serving.
Potato and Sausage Chowder Recipe FAQs
How do I choose the right potatoes for this chowder?
For the best results, I recommend using russet potatoes due to their creamy texture. Yukon Gold potatoes also work well if you prefer a slightly waxy consistency. Avoid using potatoes with dark spots or excessive sprouting, as these can affect both taste and texture.
How should I store leftover Potato and Sausage Chowder?
Store your leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally, or in the microwave until heated thoroughly. Be sure to taste and adjust seasoning as necessary!
Can I freeze this chowder?
It’s best to avoid freezing Potato and Sausage Chowder. Freezing can cause the potatoes to become grainy and lose their delightful texture once thawed. If you do have to freeze it, make sure to undercook the potatoes slightly beforehand to help maintain their integrity, and consume within 2-3 months.
What can I do if my chowder is too thick?
If you find your chowder has become too thick, don’t worry! Simply add a bit of additional stock or milk, stirring continuously until you reach your desired consistency. Warm it up gently and taste to adjust the seasoning if necessary. It’s all about getting that perfect balance!
Are there any dietary considerations I should be aware of?
Absolutely! To make this chowder gluten-free, substitute the all-purpose flour with corn flour. For a dairy-free option, use plant-based cream instead of regular cream. Additionally, check the sausage packaging for allergens, as some may contain gluten or other potential allergens.
What variations can I try with this chowder?
You can experiment with different proteins like crispy bacon for a smoky flavor or even turkey sausage for a leaner option. Consider adding corn, peas, or even leafy greens like spinach for a nutritional boost. Each twist brings its unique flavor, making it fun to customize this hearty Potato and Sausage Chowder!
Hearty Potato and Sausage Chowder for Cozy Nights
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil over medium heat. Cook the sausage in bite-sized pieces for 5-7 minutes until browned, then set aside.
- Sauté chopped onion, celery, and carrots for 10 minutes until tender. Add minced garlic and dried thyme, and cook for another 30 seconds.
- Mix in 3 tablespoons of flour, cooking for 2 minutes to form a roux.
- Gradually add 4 cups of stock, bay leaves, and wild rice. Bring to a simmer and cook uncovered for 30 minutes.
- Add chopped potatoes and simmer for an additional 15 minutes until tender and creamy.
- Stir in 1 ½ cups of cream and season with salt and pepper. Let sit before serving.
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