Potatoes: Select starchy varieties like Russet or Yukon Gold for creamy, substantial texture.
For Liquid and Seasoning Components:
Chicken or Vegetable Stock: Builds complex flavor profile, opt for low-sodium versions for better control.
Single or Light Cream: Creates silky, luxurious consistency, choose fresh dairy for smoothest result.
Olive Oil: Helps sauté vegetables and develop initial flavor layers.
Dried Thyme, Bay Leaves: Deliver subtle herbal notes, ensure herbs are fresh and fragrant.
Flour: Serves as natural thickening agent for chowder's creamy texture.
Salt: Enhances overall taste, adjust according to personal preference.
Fresh Parsley: Provides bright, fresh finish and visual appeal, choose vibrant green leaves.
Kitchen Tools for Potato and Sausage Chowder Prep
Soup Pot: Large, heavy-bottomed pot for cooking and simmering the chowder.
Wooden Spoon: Perfect for stirring vegetables and mixing ingredients without scratching the pot.
Cutting Board: Solid surface for chopping onions, celery, and carrots.
Chef's Knife: Sharp knife for precise vegetable and herb cutting.
Measuring Cups: Essential for accurate stock and cream measurements.
Plate: Used for setting aside cooked sausage during preparation.
Ladle: Helpful for serving the chowder in bowls.
How to Simmer Potato and Sausage Chowder Easily
Sausage Sizzle Slice sausage out of its casing and brown it in a large pot until golden and crispy. Set aside the meat on a plate.
Veggie Harmony Toss chopped onions, celery, and carrots into the same pot. Let them dance and soften for about 10 minutes. Sprinkle in garlic and thyme for an aromatic boost.
Silky Roux Dust flour over the vegetables, creating a smooth paste. Stir and cook for a couple minutes to remove the raw flour taste.
Liquid Magic Pour chicken stock slowly, whisking to create a creamy base. Add wild rice and bay leaves. Bring to a boil, then let everything simmer and get to know each other for half an hour.
Potato Paradise Introduce diced potatoes to the pot. Let them cook until tender and the rice is perfectly soft, about 15 minutes.
Finishing Touch Stir in cream, season with salt and pepper. Warm everything through and sprinkle with fresh parsley before serving this comforting bowl of goodness.
Tips to Elevate Potato and Sausage Chowder Flavor
Replace wild rice with quinoa or barley for a different texture and nutritional boost, keeping the cooking time similar to maintain recipe integrity.
Add a dash of red pepper flakes or cayenne while cooking sausage to introduce a subtle heat that complements the creamy chowder's richness.
This chowder freezes beautifully for up to 3 months. Store in airtight containers, leaving space for expansion, and thaw overnight in the refrigerator before reheating gently.
Substitute sausage with plant-based sausage or smoked tofu, and use vegetable stock instead of chicken stock to create a delicious meat-free version that doesn't compromise on flavor.
For easier cleanup, stick to the single pot method and minimize additional dishes while creating a hearty, comforting meal that feeds a hungry crowd.
Creative Ways to Serve Potato and Sausage Chowder
Comforting Family Dinner: Serve this hearty chowder as the star of your evening meal, paired with crusty bread for soaking up every delicious drop.
Rustic Bread Companion: Grab a warm, toasted sourdough or french baguette slice to complement the rich, creamy texture of the chowder, creating a perfect balance of flavors.
Healthy Green Boost: Sprinkle some fresh chopped parsley or chives on top for a bright, fresh contrast to the heavy soup, adding a pop of color and subtle herbal notes.
Cozy Weekend Lunch: Make this chowder the centerpiece of a relaxed weekend meal, accompanied by a simple green salad to lighten up the dish and add some crisp freshness.
Leftover Tips for Potato and Sausage Chowder
Smart Storage Solutions: Transfer leftover chowder to airtight containers, sealing tightly to prevent flavor loss and refrigerate for up to 3-4 days.
Freezing Strategy: Cool the chowder completely before storing in freezer-safe containers, where it maintains quality for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating Magic: Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken stock if the chowder seems too thick during reheating.
Batch Preparation Tip: Double the recipe and portion into individual servings for quick weeknight meals. Label containers with date and contents for easy tracking in the refrigerator or freezer.
Hearty potato and sausage chowder delivers comfort through creamy Wisconsin cheddar and robust smoked sausage flavors. Home cooks will love this simple one-pot meal that warms from first spoonful to last bite.
Ingredients
Scale
400 g (14.1 oz) sausages, any variety
3 medium potatoes, peeled and cut into chunks
750 ml (3 cups) chicken or vegetable stock
375 ml (1 ½ cups) single or light cream, or half-and-half
100 g (½ cup) wild rice
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
3 tbsps plain or all-purpose flour
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried thyme
2 bay leaves
Salt, to taste
Fresh parsley, chopped, for garnish
Instructions
Sausage Preparation: Peel off the casing and crumble sausage meat into a large soup pot heated with olive oil, cooking until golden and crispy.
Vegetable Sauté: Transfer browned sausage to a plate, then sauté onions, celery, and carrots in the remaining fat for 10 minutes until soft and translucent.
Aromatic Enhancement: Incorporate garlic and thyme, then dust with flour, stirring to create a smooth paste and cooking for 2 minutes to eliminate raw flour taste.
Liquid Integration: Whisk in chicken stock, add bay leaves and wild rice, bringing to a boil before reducing to a gentle simmer.
Rice and Potato Cooking: Simmer for 30 minutes, then add cubed potatoes and continue cooking for 15 minutes until rice and potatoes reach tender perfection.
Creamy Finish: Pour in heavy cream, season with kosher salt and black pepper, stirring to blend flavors and create a rich, smooth consistency.
Serving Presentation: Warm the chowder thoroughly, garnish with fresh parsley, and serve piping hot.
Notes
Sausage Selection: Choose high-quality, spicy Italian sausage for maximum flavor depth and a robust taste profile.
Fat Management: Allow sausage fat to remain in the pot for enhanced cooking flavor, building a rich base for the chowder.
Rice Cooking Technique: Stir wild rice occasionally to prevent bottom sticking and ensure even cooking throughout the dish.
Cream Incorporation: Add heavy cream at the end to maintain its smooth texture and prevent potential curdling during prolonged cooking.
Auguste Escoffier School of Culinary Arts, Boulder, CO
Degree: Diploma in Culinary Arts
Focus: Hands-on training in classic and modern culinary techniques, emphasizing sustainable cooking practices, kitchen professionalism, and real-world restaurant experience through externships.
Oregon State University
Degree: B.S. in Nutrition and Food Management
Focus: In-depth study of human nutrition, food safety, meal planning, and food-service operations, with a strong foundation in public health, dietetics, and community-based nutrition programs.
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.
Sophie Reynolds
Co-Founder, Recipe Curator & Culinary Educator
Expertise
Education
Auguste Escoffier School of Culinary Arts, Boulder, CO
Oregon State University
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.