Introduction

Oh, that feeling when the weather turns a little chilly and all you want is a warm hug in a bowl? This Potato and Sausage Chowder is exactly that! It’s the kind of meal that takes me back to cozy evenings, the aroma filling the kitchen and promising something truly special. What I love most is how incredibly easy it is to whip up, making it perfect for a weeknight when you need something delicious and satisfying without fuss. Get ready to fall in love with this simple, yet utterly delicious chowder!

Why You’ll Love This Recipe

Fast: Ready in under an hour, making it perfect for busy evenings.
Easy: Simple steps and common ingredients mean anyone can make this.
Giftable: Ladle some into jars for a thoughtful homemade gift for friends or neighbors.
Crowd-pleasing: It’s a hit with kids and adults alike – pure comfort food magic!

Ingredients

Here’s what you’ll need to gather for this delightful chowder. Don’t worry if you don’t have everything exactly – we’ll talk substitutions later!

1 tbsp olive oil: Just a touch to get things started.
400g sausages (any flavor), casings removed: I love using a good Italian or even a smoky kielbasa here.
1 onion, chopped: The aromatic base of our chowder.
2 stalks celery, sliced: Adds a subtle freshness and crunch.
2 carrots, sliced: For a touch of sweetness and beautiful color.
2 cloves garlic, minced: Because everything is better with garlic, right?
1/2 tsp dried thyme: A classic herb that pairs wonderfully with sausage and potatoes.
3 tbsp all-purpose flour: This is our thickening agent, giving the chowder that lovely creamy texture.
1 liter chicken or vegetable stock: Your liquid gold!
2 bay leaves: Adds a subtle depth of flavor as it simmers.
100g wild rice: For a touch of earthy goodness and chewiness.
3 medium potatoes, peeled and cut into chunks: The heart of our chowder, making it wonderfully hearty.
375ml single cream or half and half: For that irresistible creamy finish.
Salt to taste: The final touch to bring all the flavors together.

How to Make It

Let’s get cooking! You’ll be amazed at how quickly this comes together.

Brown the Sausage: Grab a nice big pot or a Dutch oven. Heat your olive oil over medium heat. Toss in the sausages, and use your spoon to break them up as they cook. You want them nicely browned. Once they’re done, scoop them out and set them aside, but leave all those delicious drippings in the pot – that’s pure flavor!
Sauté the Veggies: Now, add your chopped onion, sliced celery, and sliced carrots to the pot. Stir them around every now and then and let them soften up, which usually takes about 5-7 minutes.
Add the Aromatics: Toss in your minced garlic and dried thyme. Stir for just about a minute until you can really smell how fragrant they are.
Thicken Things Up: Sprinkle the flour over the vegetables. Stir everything together really well, making sure all the veggies are coated. Let it cook for a minute or two, stirring constantly. This step helps cook out any raw flour taste.
Whisk in the Stock: Slowly pour in your chicken or vegetable stock, whisking as you go. This is important to make sure you don’t get any lumps of flour. Add your bay leaves to the pot.
Simmer to Perfection: Now, add the wild rice and your potato chunks. Bring the whole pot to a boil, then turn the heat down low, pop a lid on, and let it simmer away for 20-25 minutes. You’ll know it’s ready when the rice and potatoes are nice and tender.
Creamy Finish: Stir in those delicious cooked sausages and your single cream or half and half.
Warm Through: Gently heat the chowder until it’s nice and warm. Be careful not to let it boil after you’ve added the cream, as it can sometimes curdle.
Season and Serve: Fish out those bay leaves – they’ve done their job! Taste your chowder and add salt as needed. Ladle it into bowls and enjoy!

Substitutions & Additions

This recipe is wonderfully forgiving! Feel free to play around:

Sausage Swap: No sausage on hand? You can use cooked chicken, ham, or even bacon. For a vegetarian option, skip the meat and add extra hearty veggies like mushrooms or parsnips.
Rice Alternatives: If you don’t have wild rice, regular brown rice, white rice, or even small pasta shapes like ditalini would work. Just adjust cooking time as needed.
Herb Heaven: Fresh herbs like parsley or chives are fantastic stirred in at the end for a burst of freshness. A pinch of smoked paprika can add a lovely smoky note too.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes with the garlic.
Cheesy Goodness: A sprinkle of shredded cheddar cheese stirred in at the end is a delicious, indulgent addition!

Tips for Success

A few little tricks to make your chowder absolutely perfect every time:

Don’t Overcrowd the Pot: When browning the sausage, make sure you don’t put too much in at once. Browning in batches ensures you get a nice sear, not just steaming.
Chop Uniformly: Try to cut your vegetables and potatoes into roughly the same size pieces so they cook evenly.
Taste as You Go: Especially when seasoning with salt. It’s easier to add more than to take it away!
Prep Ahead: You can chop all your vegetables a day in advance and store them in an airtight container in the fridge. This makes getting dinner on the table even faster!

How to Store It

Leftovers are a wonderful thing! This chowder tastes even better the next day.

Once cooled, store your Potato and Sausage Chowder in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Avoid boiling. If it seems a little thick, you can stir in a splash more stock or milk to reach your desired consistency.

FAQs

Can I make this chowder ahead of time?

Yes! It’s a great dish to make ahead. The flavors meld beautifully overnight, making it even more delicious for your next meal.

Can I freeze this chowder?

This chowder freezes well! Let it cool completely, then transfer it to freezer-safe containers or bags. It should keep in the freezer for about 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

What kind of sausages are best for this chowder?

You can really use any sausage you like! Mild or hot Italian sausage, smoky kielbasa, bratwurst, or even breakfast sausage would be delicious. The flavor of the sausage will definitely shine through, so choose one you love!

Hearty Potato and Sausage Chowder

This hearty and creamy potato and sausage chowder is the perfect comfort food for a chilly evening. It's easy to make, ready in under an hour, and uses simple ingredients, making it a go-to weeknight meal.

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Prep Time 15

Cook Time 45

Servings 4 servings

Equipment

Large pot or Dutch oven
Spoon
Whisk
Airtight container for storing leftovers
freezer-safe containers or bags for freezing

Ingredients

Main ingredients

1 tbsp olive oil Just a touch to get things started.
400 g sausages any flavor, casings removed. Italian or smoky kielbasa recommended.
1 onion chopped. The aromatic base of our chowder.
2 stalks celery sliced. Adds a subtle freshness and crunch.
2 carrots sliced. For a touch of sweetness and beautiful color.
2 cloves garlic minced.
0.5 tsp dried thyme A classic herb that pairs wonderfully with sausage and potatoes.
3 tbsp all-purpose flour Our thickening agent, giving the chowder that lovely creamy texture.
1 liter chicken or vegetable stock Your liquid gold!
2 bay leaves Adds a subtle depth of flavor as it simmers.
100 g wild rice For a touch of earthy goodness and chewiness.
3 medium potatoes peeled and cut into chunks. The heart of our chowder, making it wonderfully hearty.
375 ml single cream or half and half For that irresistible creamy finish.
to taste salt The final touch to bring all the flavors together.

Instructions

Brown the sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add sausages and break them up with a spoon as they cook until nicely browned. Remove sausages and set aside, leaving drippings in the pot.
Sauté the veggies: Add chopped onion, sliced celery, and sliced carrots to the pot. Stir occasionally and let them soften for 5-7 minutes.
Add the aromatics: Stir in minced garlic and dried thyme for about a minute until fragrant.
Thicken things up: Sprinkle flour over the vegetables, stir well to coat, and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Whisk in the stock: Slowly pour in chicken or vegetable stock while whisking to prevent lumps. Add bay leaves.
Simmer to perfection: Add wild rice and potato chunks. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice and potatoes are tender.
Creamy finish: Stir in the cooked sausages and single cream or half and half.
Warm through: Gently heat the chowder until warm, being careful not to let it boil after adding the cream.
Season and serve: Remove bay leaves. Taste and add salt as needed. Ladle into bowls and enjoy.

Notes

Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling. Add a splash more stock or milk if it seems too thick. This chowder also freezes well for 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stove.