Description

This Potato and Sausage Chowder is a warm, hearty, and flavorful soup that’s perfect for chilly days or cozy family dinners. Packed with tender potatoes, savory sausage, and a blend of aromatic vegetables, this chowder is rich and creamy, thanks to the addition of broth and cream. The sausage provides a bold, smoky or spicy flavor that complements the smooth, starchy potatoes, making it a comforting dish everyone will love. It’s also a versatile recipe with options for dietary adaptations and ingredient variations to suit different preferences.

Ingredients

Scale

1 tbsp olive oil
400g(6) sausages any flavour
1 onion chopped
2 stalks celery sliced
2 carrots cliced
2 cloves garlic
½ tsp dried thyme
3 tbsp plain/all purpose flour
750ml/3 cups chicken or vegetable stock
2 bay leaves
100g/1/2 cup wild rice
3 potatoes medium, peeled and cut into chunks
375ml/1 ½ cups single/light cream or half and half
salt to taste

Instructions

Heat the oil in a soup pot. Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate.(If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot)
To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer. Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.
Pour a bit of the chicken stock in and stir until well combined with the roux, then pour in the rest, add 2 bay leaves and wild rice, bring to a boil and cook for 30 minutes, then add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked. Then pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley.

Notes

Flavor Profile:

Potatoes: Provide a creamy, starchy texture that naturally thickens the chowder.
Sausage: Adds depth and richness. You can use smoked, spicy, or mild sausage depending on your preference. For a lighter version, turkey sausage or plant-based sausage works well.
Vegetables: A classic mirepoix of onion, garlic, celery, and carrots forms the aromatic base of the chowder, enhancing its flavor and adding natural sweetness.
Broth and Cream: The broth provides a savory foundation, while the cream adds richness and velvety texture.
Herbs and Spices: Salt, pepper, thyme, and bay leaf offer a fragrant backdrop to the hearty ingredients. For extra flavor, consider adding smoked paprika or cayenne pepper.

Cooking Tips:

Potato Choice: Use Russet potatoes for a chowder that thickens naturally, or Yukon Gold potatoes if you prefer a firmer bite.
Sausage Browning: Pre-cooking the sausage is key to developing its flavor. The browning process releases fat and caramelizes the meat, adding a rich, savory depth.
Thickening the Chowder: If you prefer a thicker consistency, mash a portion of the cooked potatoes or add a slurry of cornstarch and water.
Balancing Creaminess: For a less rich version, reduce the cream and replace it with more broth, or use a lighter dairy option like milk.
Customizations: This recipe is easily customizable. You can add other ingredients like corn, bacon, or greens (kale or spinach) to give it extra texture and nutrition.

Dietary Modifications:

Dairy-Free: Replace the cream with coconut milk or any plant-based cream alternative.
Gluten-Free: The recipe is naturally gluten-free, but ensure any sausage or broth used is certified gluten-free if necessary.
Vegetarian: Substitute the sausage with plant-based sausage or mushrooms for a savory, meat-free version, and use vegetable broth instead of chicken broth.

Storage and Reheating:

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making the chowder taste even better the next day.
Freezing: Chowder can be frozen for up to 3 months. For best results, freeze the chowder before adding cream, and stir in fresh cream upon reheating.
Reheating: Reheat the chowder slowly on the stovetop over low heat, adding a splash of broth or milk if it becomes too thick.

Serving Suggestions:

Garnish: Top with fresh parsley, chives, or thyme for a burst of color and flavor. You can also add a dollop of sour cream or sprinkle grated cheese for extra richness.
Sides: Serve with crusty bread, cornbread, or a light green salad to round out the meal. Pair it with a crisp white wine, beer, or cider for an ideal dining experience.