Cozy Potato and Sausage Chowder 🥔🌭
As the weather cools down, there’s nothing more comforting than a warm bowl of hearty chowder. This Potato and Sausage Chowder is a perfect combination of savory sausages, tender potatoes, and creamy broth, all simmered together to create a meal that’s both satisfying and delicious. Whether you’re looking for a cozy dinner option or something to warm you up after a day out in the cold, this chowder is sure to hit the spot.
Ingredients
- 1 tbsp olive oil 🫒
- 400g (6) sausages, any flavor 🌭
- 1 onion, chopped 🧅
- 2 stalks celery, sliced 🌿
- 2 carrots, sliced 🥕
- 2 cloves garlic, minced 🧄
- ½ tsp dried thyme 🌿
- 3 tbsp plain/all-purpose flour 🌾
- 750ml (3 cups) chicken or vegetable stock 🍲
- 2 bay leaves 🍃
- 100g (½ cup) wild rice 🍚
- 3 medium potatoes, peeled and cut into chunks 🥔
- 375ml (1 ½ cups) single/light cream or half and half 🥛
- Salt to taste 🧂
- Fresh parsley, chopped (for garnish) 🌿
Instructions
1️⃣ Heat the oil:
In a large soup pot, heat the olive oil over medium heat. Remove the sausage from its casing, crumble it into the pot, and cook until it’s golden on the outside and fully cooked through. Use a spatula to break up the sausage into smaller pieces. Once cooked, remove the sausage from the pot and set it aside on a plate. If your sausage is particularly fatty, you may want to drain some of the excess fat, but make sure to leave about 2 tablespoons in the pot for flavor.
2️⃣ Sauté the vegetables:
To the same pot, add the chopped onion, celery, and sliced carrot. Cook these vegetables over low heat for about 10 minutes, stirring occasionally, until they start to soften. Next, add the minced garlic and dried thyme, cooking for another 30 seconds until fragrant.
3️⃣ Create the roux:
Sprinkle the flour over the sautéed vegetables, stirring continuously to combine it with the remaining fat in the pot. Cook this mixture for a couple of minutes until it forms a smooth paste. This step helps thicken the chowder and gives it a rich texture.
4️⃣ Add the stock and rice:
Gradually pour in a small amount of chicken or vegetable stock, stirring well to combine it with the roux. Once it’s well mixed, pour in the remaining stock, then add the bay leaves and wild rice. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld and the rice to cook.
5️⃣ Add the potatoes:
After the rice has cooked for 30 minutes, add the cubed potatoes to the pot. Continue cooking for another 15 minutes, or until both the potatoes and the wild rice are fully cooked and tender.
6️⃣ Finish with cream:
Once the potatoes and rice are cooked, pour in the cream and season the chowder with salt and pepper to taste. Stir well and allow the cream to warm through, but be careful not to let the soup come to a boil at this stage. Remove the pot from heat and discard the bay leaves.
Serve and garnish:
Ladle the chowder into bowls, garnish with freshly chopped parsley, and enjoy a comforting, homemade meal. This chowder pairs wonderfully with a slice of crusty bread or a light salad on the side.
Recipe Summary
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Calories: 320 Kcal per serving
- Servings: 6
This Potato and Sausage Chowder is a delightful, cozy dish that’s perfect for any chilly day. With its simple ingredients and rich flavor, it’s sure to become a family favorite. Enjoy!
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Potato and Sausage Chowder 🥔🌭
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
1 tbsp olive oil 🫒
400g (6) sausages, any flavor 🌭
1 onion, chopped 🧅
2 stalks celery, sliced 🌿
2 carrots, sliced 🥕
2 cloves garlic, minced 🧄
½ tsp dried thyme 🌿
3 tbsp plain/all-purpose flour 🌾
750ml (3 cups) chicken or vegetable stock 🍲
2 bay leaves 🍃
100g (½ cup) wild rice 🍚
3 medium potatoes, peeled and cut into chunks 🥔
375ml (1 ½ cups) single/light cream or half and half 🥛
Salt to taste 🧂
Fresh parsley, chopped (for garnish) 🌿
Instructions
1️⃣ 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 through. Remove to a separate plate. (If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot.)
2️⃣ To the same pot, add the chopped onion, celery, and sliced carrot. 🥕 Cook for 10 minutes over low heat, then add minced garlic and thyme, cooking for 30 seconds longer.
3️⃣ 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.
4️⃣ 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.
5️⃣ Add the cubed potatoes and cook for 15 minutes longer. 🥔 Continue until the wild rice and the potatoes are cooked.
6️⃣ 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. 🌿
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 Kcal