Cozy Potato and Sausage Chowder
As the winds pick up and the leaves begin to tumble from the trees, there’s nothing quite as comforting as a warm bowl of chowder. This Potato and Sausage Chowder fills your kitchen with the inviting scent of sautéed onions and garlic, reminiscent of cozy evenings spent with loved ones. Each spoonful is a creamy embrace, brimming with tender potatoes and rich sausage, making it the ideal choice for an easy weeknight dinner. I remember my grandmother making a similar chowder during the chilly fall months, gathering everyone around the table to share stories and laughter.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting Flavor: This chowder boasts a creamy, savory base that will make your heart happy.
- Quick and Easy: Perfect for busy evenings, this chowder comes together in under an hour.
- Family-Friendly: Even the pickiest eaters will love it!
- Healthy and Hearty: Packed with protein and fiber, it’s a filling meal that your family will adore.
- Customizable: Add your favorite veggies or spices for a personalized touch.
Ingredients You’ll Need for Potato and Sausage Chowder
- 1 tbsp olive oil
- 400g chicken or turkey sausages, casings removed
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp plain all-purpose flour
- 1 litre chicken or vegetable stock
- 2 bay leaves
- 100g wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml single cream or half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Sauté Aromatics: In a large pot over medium heat, add the olive oil. Once hot, add the sausages and cook until browned. Add the chopped onion, celery, and carrots; sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic and dried thyme, letting the aroma fill your kitchen.
Create the Roux: Sprinkle in the flour, stirring constantly for about 2 minutes. This will help thicken your chowder later on.
Simmer the Soup: Gradually pour in the chicken stock while stirring to combine everything smoothly. Add the bay leaves and wild rice. Bring the mixture to a gentle boil, then reduce to simmer for 20 minutes.
Finish with Potatoes and Cream: Add the potato chunks and simmer for an additional 15 minutes until they are tender. Slowly stir in the cream, keeping the heat low to prevent curdling. Season with salt and pepper to taste.
Serve and Garnish: Remove the bay leaves and ladle the chowder into bowls. Top with fresh parsley for a pop of color and flavor.
Pro Tips
- Always taste your soup before serving; sometimes a little extra salt is all you need to make the flavors pop.
- Keep the heat low when adding the cream to prevent it from splitting or curdling.
- If you prefer a thicker chowder, mash a few of the cooked potato chunks directly in the pot.
- For the best flavor, use high-quality chicken stock rather than water.
Variations & Creative Twists
- Add Leafy Greens: Stir in some fresh spinach or kale for a nutrient boost and lively color.
- Zesty Kick: Add a splash of hot sauce or red pepper flakes to turn up the heat and excite your taste buds.
- Herb Infusion: Fresh herbs like dill or chives can bring a refreshing twist to the chowder.
- Cheesy Goodness: Stir in some shredded cheese before serving for a rich, creamy flavor that’s indulgent and comforting.
Chef Emma’s Helpful Tips
- Make-Ahead: Chowder can be made a day in advance; just store it in the fridge and reheat gently before serving. The flavors only get better!
- Ingredient Swaps: Feel free to use different varieties of sausages, or even a plant-based sausage for a delicious vegetarian option.
- Storage Suggestions: Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove while stirring occasionally.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: Approximately 380
- Carbohydrates: 30g
- Sugar: 4g
- Fat: 20g
- Protein: 15g
- Sodium: 750mg
Frequently Asked Questions
- Can I make this ahead? Yes! This chowder actually tastes better the next day.
- Can I use different ingredients? Absolutely! Feel free to swap in your favorite vegetables or proteins.
- How do I store leftovers? Refrigerate in an airtight container for up to 3 days.
- How long does it last? Leftover chowder will stay fresh for about 3 days in the fridge.
Final Thoughts
Enjoy the warmth and flavors of this Potato and Sausage Chowder whenever you need a comforting meal. It’s a heartwarming dish that wraps you in a hug on chilly days, reminding us that cooking for loved ones is a beautiful act of love. Save this Potato and Sausage Chowder to your Pinterest board so it’s ready when you need a cozy treat!
Cozy Potato and Sausage Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A warm and comforting chowder filled with tender potatoes and rich sausage, perfect for busy weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 400g chicken or turkey sausages, casings removed
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp plain all-purpose flour
- 1 litre chicken or vegetable stock
- 2 bay leaves
- 100g wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml single cream or half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the olive oil in a large pot over medium heat. Once hot, add the sausages and cook until browned. Add the chopped onion, celery, and carrots; sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic and dried thyme.
- Create the roux by sprinkling in the flour, stirring constantly for about 2 minutes.
- Simmer the soup by gradually pouring in the chicken stock while stirring to combine. Add the bay leaves and wild rice. Bring to a gentle boil, then reduce to simmer for 20 minutes.
- Finish with the potato chunks and simmer for an additional 15 minutes until tender. Slowly stir in the cream, keeping the heat low. Season with salt and pepper to taste.
- Serve by removing the bay leaves and ladling the chowder into bowls. Top with fresh parsley.
Notes
For a thicker chowder, mash a few potato chunks in the pot. Can be made a day in advance and refrigerated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
