Introduction

Oh, hello there, friend! There are some recipes that just feel like a warm hug on a chilly day, and this Potato and Sausage Chowder is absolutely one of them. I remember the first time I whipped this up; the aroma alone filled my kitchen with such a comforting scent, and the first spoonful? Pure bliss! It’s the kind of meal that makes you want to curl up on the couch with a good book, a soft blanket, and this steaming bowl of deliciousness. And the best part? It’s surprisingly easy to make, perfect for those busy weeknights when you still want something hearty and satisfying.

Why You’ll Love This Recipe

Fast: While it simmers, you can relax or tidy up. It comes together quicker than you might think!
Easy: Seriously, if you can chop an onion and stir, you can make this chowder. No fancy techniques required.
Giftable: Made too much? This chowder freezes beautifully and makes an amazing gift for a friend who needs a little cheer.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone seems to fall in love with this rich, flavorful chowder.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this magical chowder:

1 tbsp olive oil: Our starting point for browning those delicious sausages.
400g (approx. 6) sausages, any flavor: I love using Italian sausage for a little kick, but feel free to experiment with your favorites – breakfast sausage, chorizo, whatever makes your heart sing!
1 onion, chopped: The foundation of so many great dishes.
2 stalks celery, sliced: Adds a subtle freshness and lovely texture.
2 carrots, sliced: For a touch of sweetness and beautiful color.
2 cloves garlic: Because no savory dish is complete without a little garlic magic!
1/2 tsp dried thyme: A classic herb that pairs beautifully with sausage and potatoes.
3 tbsp all-purpose flour: This is our secret weapon for creating a wonderfully thick and creamy chowder.
1 litre (4 cups) chicken or vegetable stock: Use good quality stock for the best flavor.
2 bay leaves: They add a subtle, earthy depth to the broth. Don’t forget to fish them out before serving!
100g (1/2 cup) wild rice: This adds a wonderful nutty flavor and a delightful chewy texture.
3 medium potatoes, peeled and cut into chunks: Russets or Yukon Golds work beautifully here – they get nice and tender.
375ml (1 1/2 cups) single cream or half and half: For that luxurious, creamy finish that makes this chowder so special.
Salt to taste: Always important to season perfectly!

How to Make It

Let’s get cooking! You’ll be amazed at how simple this is.

Brown the Sausages: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. Toss in your sausages. Let them cook and get nicely browned, using your spoon to break them up as they go. Once they’re looking golden and delicious, lift them out of the pot and set them aside. Don’t you dare toss that lovely rendered fat – that’s pure flavor!
Sauté the Veggies: Now, into that same pot, add your chopped onion, sliced celery, and sliced carrots. Let them soften up nicely, stirring occasionally, for about 5-7 minutes. They’ll start to smell amazing!
Aromatic Boost: Stir in your minced garlic and dried thyme. Cook for just 1 minute more until you can really smell that fragrant goodness.
Thicken Things Up: Sprinkle the flour over the cooked vegetables. Stir it all together really well so everything is coated. Let it cook for 1-2 minutes, stirring constantly. This little step is key to cooking out any raw flour taste and will help thicken your chowder beautifully.
Build the Broth: Gradually whisk in your chicken or vegetable stock. Keep whisking as you pour to make sure there are no lumps. Add your bay leaves and those gorgeous cooked sausages back into the pot.
Add the Stars: Bring the whole mixture to a gentle simmer. Now, toss in your wild rice and those potato chunks.
Simmer to Perfection: Cover your pot and let it simmer away for 20-25 minutes. You want to cook it until the potatoes are fork-tender and the rice is cooked through.
Creamy Finish: Stir in your single cream or half and half. Heat it gently – we don’t want to boil it, just warm it through until it’s nice and creamy.
Season and Serve: Taste your chowder and add salt until it’s just right for you. Remember to fish out and discard those bay leaves before serving. Ladle it into bowls and enjoy that comforting goodness!

Substitutions & Additions

This recipe is fantastic just as it is, but here are a few ideas to make it your own:

Veggies: Feel free to add other hearty vegetables like diced parsnips, sweet potatoes, or even some frozen peas or corn in the last few minutes of simmering.
Herbs: A sprig of fresh rosemary or a sprinkle of fresh parsley at the end can add another layer of flavor.
Spicy Kick: If you love a little heat, use spicy sausage or add a pinch of red pepper flakes with the garlic.
Creamy Alternatives: For a dairy-free option, you could try full-fat coconut milk (though it will impart a slight coconut flavor) or a cashew cream.

Tips for Success

A few little tricks to make your chowder absolutely perfect:

Don’t Rush the Browning: Getting a good sear on the sausages adds so much flavor to the whole chowder.
Cook Out the Flour: That step of cooking the flour for a minute or two is crucial for avoiding a raw flour taste.
Gentle Heating for Cream: Always heat the cream gently after it’s added. Boiling can cause it to separate.
Prep Ahead: You can chop all your vegetables a day in advance and store them in airtight containers in the fridge.
Batch Cooking: This recipe doubles beautifully, so feel free to make a big batch and enjoy leftovers!

How to Store It

Leftovers of this delicious Potato and Sausage Chowder are a real treat! Once cooled completely, store it in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual servings until heated through. If it seems a little thick, you can add a splash more stock or cream.

FAQs

Here are a few common questions you might have:

Can I use a different type of sausage? Absolutely! Any sausage you enjoy will work. Just adjust the seasoning if some sausages are saltier than others.
Can I make this ahead of time? Yes! The flavors actually develop nicely overnight. Store it in the fridge and reheat gently on the stove.
What can I serve with this chowder? Crusty bread is a must for dipping! A simple side salad or some crackers would also be lovely.