Potato Sausage Chowder Soup

Swap out the usual seafood chowder for a savory bowl of potato and sausage chowder. This creamy and hearty soup warms you up from the inside out with every spoonful. A touch of wild rice and vegetables rounds out the flavors, making it the ultimate comfort meal for chilly nights or when you want something satisfying and simple.

I first made this chowder after running out of seafood for the classic version. My family loved it so much they kept asking for the sausage twist all winter long.

Ingredients

• Olive oil: brings the base flavor and helps brown the sausage use extra virgin for nice aroma
• Sausages: about six any flavor adds heartiness and savory taste look for high meat content sausage or your favorite spiced blend
• Onion: chopped forms the flavor base select firm onions without soft spots
• Celery: sliced lends aromatic freshness pick vibrant green stalks
• Carrots: sliced for color and sweetness choose ones with no cracks
• Garlic: fresh cloves for punchy depth opt for firm bulbs
• Dried thyme: layers in an earthy fragrance use fresh if available
• Plain flour: thickens the chowder creating a creamy mouthfeel sifted flour mixes easiest
• Chicken or vegetable stock: gives body and umami depth go for low sodium so you can adjust salt
• Bay leaves: add background flavor dried leaves keep well
• Wild rice: brings texture and contrast glossy long grains are best
• Potatoes: peeled and chunked for comfort choose starchy ones like russets
• Single or light cream or half and half: swirls in creaminess use fresh dairy or a plant based substitute
• Salt to taste: brings out all the flavors

Step-by-Step Instructions

Prep the Sausage:

Remove sausage from the casing and break into small pieces Heat olive oil in a large soup pot over medium heat Add sausage pieces and cook until golden on the outside and fully cooked through Set aside on a plate

Sauté the Vegetables:

In the same pot with sausage drippings add chopped onion celery and carrots Cook over low heat for ten minutes stirring occasionally until starting to soften and become aromatic

Build the Flavor Base:

Add minced garlic and dried thyme to the pot Stir and cook for thirty seconds until fragrant Sprinkle in flour and stir it around soaking up the fat until a paste forms Keep stirring for a few more minutes to cook out raw flour taste

Combine with Stock and Rice:

Gradually pour in a splash of chicken or vegetable stock stirring to loosen up the roux Pour in the remaining stock Add bay leaves and wild rice Stir to combine

Simmer and Add Potatoes:

Bring the pot to a gentle simmer over low to medium heat Cook for thirty minutes so the wild rice begins to soften Add cubed potatoes and continue cooking for fifteen minutes more until both potatoes and rice are tender

Finish and Add Cream:

Return cooked sausage to the pot and stir Pour in cream and season with salt Gently heat the soup for a few minutes to warm the cream through Remove from heat Taste for seasoning and adjust as needed

Serve and Garnish:

Ladle hot chowder into bowls Top with chopped fresh parsley for color and brightness Serve warm with good bread

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When my kids see those dark rice grains they know their favorite soup is on the table Sharing this soup always brings us together even on the busiest weeks

Storage Tips

This chowder keeps well in the fridge for up to four days If making ahead let it cool completely and store in a sealed container The flavors deepen over time making it even tastier when reheated If you plan to freeze omit the cream at first then add when reheating for best texture

Ingredient Substitutions

Switch out wild rice with brown rice barley or even sweet potatoes for a different but equally comforting bowl Bacon can be used instead of sausage for a smoky twist Try dairy free cream or milk alternatives if you need to keep it plant based

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Serving Suggestions

A big ladleful pairs perfectly with a thick slice of crusty bread or warm biscuits Add a simple green salad for a lighter meal You can also top your bowl with shredded cheese or extra herbs to suit your taste

Cultural and Historical Context

Chowder comes from the French word chaudière meaning pot This rustic soup is all about comfort and using what you have on hand Sausage versions grew popular in landlocked areas where seafood was scarce making them a staple of farmhouse kitchens for generations

Recipe FAQs

→ What type of sausage works best?

Choose any flavorful sausage, such as Italian, smoked, or even chicken. Remove casings for the best texture.

→ Can I substitute wild rice?

Absolutely—brown rice or pearl barley offer a satisfying bite and are great alternatives if wild rice isn't on hand.

→ How can I make this gluten-free?

Use corn flour or another gluten-free thickener instead of regular flour to suit gluten sensitivities.

→ What cream can I use?

Single (light) cream, half and half, or even a plant-based alternative like soya cream provide that luscious finish.

→ Can bacon replace sausage?

Yes, bacon imparts a smoky flavor, giving the chowder a delicious twist and rich taste.

→ Are there vegetable options for the potatoes?

Sweet potatoes are a tasty substitute that cook quickly and add subtle sweetness to the dish.