Potato and Sausage Chowder

Potato and Sausage Chowder

A hearty and creamy soup combining tender potatoes and savory sausage, perfect for chilly evenings and family gatherings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the chowder

1 tbsp olive oil
400 g chicken or turkey sausages, casings removed
1 onion, chopped
2 stalks celery, sliced
2 medium carrots, sliced
2 cloves garlic, minced
1/2 tsp dried thyme
3 tbsp plain all-purpose flour Can use gluten-free flour for gluten-free option.
1 litre chicken or vegetable stock Using high-quality stock provides better flavor.
2 leaves bay leaves
100 g wild rice Substitute with regular rice or quinoa if not available.
3 medium potatoes, peeled and cut into chunks Use a mix of waxy and starchy potatoes for varying texture.
375 ml single cream or half-and-half Can use whole milk or a dairy-free alternative.
Salt and pepper to taste Salt and pepper to taste
Fresh parsley for garnish Adds freshness and color when serving.

Method

Preparation

In a large pot, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrots. Sauté until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and dried thyme, cooking for an additional minute until fragrant.

Cooking

Add the sausage to the pot, breaking it up with a spoon as it cooks. Once it’s no longer pink, sprinkle the flour over the mixture, stirring well to coat everything. Cook for about 2 minutes to remove the raw flour taste.
Slowly add the chicken or vegetable stock, making sure to scrape the bottom of the pot to incorporate all the flavors.
Toss in the bay leaves and wild rice, then bring it to a gentle simmer.
Stir in the potato chunks and allow the chowder to simmer for about 20-25 minutes, or until the potatoes are tender.
Lower the heat before adding the cream to prevent curdling. Remove the bay leaves before serving.

Notes

For best flavor, use fresh ingredients. Allowing the chowder to sit for a day enhances the flavors. Store leftovers in airtight container for up to 3 days.