Potato And Sausage Chowder: The Ultimate Comfort Food Recipe

Name: Potato And Sausage Chowder
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 tablespoon olive oil; 6 pieces sausages (any flavor); 1 cup onion, chopped; 2 stalks celery, sliced; 2 pieces carrots, sliced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 3 tablespoons all-purpose flour; 4 cups chicken or vegetable stock; 2 pieces bay leaves; 1 cup wild rice (about 100g); 3 pieces medium potatoes, peeled and cut into chunks; 1.5 cups single cream or half and half (about 375ml); 0 to taste salt

Introduction to Potato And Sausage Chowder

If you’re looking for a dish that warms your heart and fills your belly, look no further than this delightful Potato and Sausage Chowder. This creamy, hearty soup is perfect for chilly days, making it a favorite among families and friends alike. With a blend of tender potatoes, savory sausage, and aromatic vegetables, this chowder is not only delicious but also quite simple to prepare. Let’s dive into this comforting recipe that promises to bring smiles all around the table!

A Personal Story Behind My Potato And Sausage Chowder Journey

Growing up, my grandmother would often make her famous chowder on cold winter nights. The rich aroma would fill the house, drawing us into the kitchen like a warm hug. I cherish those memories of gathering around the table, savoring each bite of her creamy chowder. Inspired by her recipe, I’ve made a few tweaks over the years, but the essence of comfort remains the same. Now, I’m excited to share this version with you, hoping it brings as much joy to your home as it did to mine.

What Makes This Potato And Sausage Chowder Recipe Special?

This Potato and Sausage Chowder stands out for its unique combination of flavors and textures. The savory sausage provides a hearty base, while the potatoes add creaminess and substance. The addition of wild rice creates a delightful chewiness that complements the smoothness of the chowder. Plus, it’s versatile! You can easily add more vegetables for extra nutrition or switch things up with different types of rice. Each bowl is not just a meal; it’s an experience of warmth and satisfaction.

The Full Potato And Sausage Chowder Recipe

Ingredients

1 tablespoon olive oil

6 sausages (about 400g), any flavor
1 onion, chopped

2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced

1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
4 cups chicken or vegetable stock

2 bay leaves
1/2 cup wild rice (about 100g)
3 medium potatoes, peeled and cut into chunks

1 1/2 cups single cream or half and half (about 375ml)
Salt to taste

Instructions

Heat the olive oil in a large soup pot over medium heat. Remove the sausage from its casings and add it to the pot. Using a spatula, break up the sausage and cook until it’s golden and fully cooked, about 8-10 minutes. Once done, remove the sausage from the pot and set it aside. If there’s excess fat, leave about 2 tablespoons in the pot.

In the same pot, add the chopped onion, celery, and carrots. Cook over low heat for about 10 minutes, stirring occasionally until the vegetables are softened. Add the minced garlic and thyme, cooking for an additional 30 seconds until fragrant.
Sprinkle the flour over the softened vegetables and fat, stirring to form a paste. This is your roux, which will help thicken the chowder. Cook the roux for a couple of minutes to eliminate the raw flour taste.
Return the cooked sausage to the pot. Pour in a small amount of the chicken stock, stirring to combine it with the roux. Gradually add in the rest of the stock, mixing well. Add the bay leaves and wild rice, bringing the mixture to a simmer. Let it cook over low to medium heat for about 30 minutes.

After 30 minutes, add the cubed potatoes to the pot, stirring to combine. Continue to cook for an additional 15 minutes or until the wild rice and potatoes are tender. Pour in the cream and season with salt to taste, letting the cream warm through before removing the pot from heat.
Serve the chowder hot, garnished with chopped fresh parsley for a pop of color and added flavor.

Serving Suggestions and Variations for Potato And Sausage Chowder

This chowder is fantastic on its own, but you can elevate your meal by serving it with warm, crusty bread or a fresh garden salad. For those who like a little kick, consider adding a pinch of red pepper flakes. You can also get creative with the vegetables; feel free to add peas, corn, or even spinach for extra color and nutrients. If you’re looking for a lighter version, substitute the cream with evaporated milk or a dairy-free alternative. The options are endless!

Frequently Asked Questions About Potato And Sausage Chowder

Can I make this chowder ahead of time?
Absolutely! This chowder tastes even better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator and reheat before serving.

Can I freeze this chowder?
Yes, you can freeze the chowder. Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove.

What type of sausage works best?
Any flavor of sausage works well; however, I recommend using a mild or spicy Italian sausage for a robust flavor. You can also use chicken or turkey sausage for a lighter option.

Is this recipe gluten-free?
To make this chowder gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

This Potato and Sausage Chowder is not just a meal; it’s a warm hug in a bowl, perfect for any occasion!

Recipe Stats

Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes

Calories per Serving: 450
Servings: 6