There’s something wonderfully comforting about a warm bowl of potato and sausage chowder, especially when the weather starts to turn crisp. This particular recipe is a favorite in our household, not only for its hearty flavors but also for the memories it brings back every time I make it. I first stumbled upon this chowder during a cozy weekend getaway with friends in a quaint cabin nestled in the mountains. After a day filled with hiking and laughter, we craved something warm and filling, and this chowder was the perfect solution.
What I love most about this chowder is its versatility. You can use any type of sausage, depending on your preference, whether it’s spicy Italian, smoky chorizo, or a mild breakfast sausage. This flexibility makes it easy to cater to different tastes and dietary needs. The addition of wild rice adds a delightful texture and a nutty flavor that complements the creamy base perfectly.
The recipe is straightforward, which is another reason it has become a staple in my kitchen. From the aroma of onions and garlic sautéing in olive oil to the creamy, rich finish, it’s a sensory delight from start to finish. It’s also a fantastic way to use up leftover vegetables, and you can easily tweak it to include whatever you have on hand.
One tweak I particularly enjoy is adding a dash of smoked paprika for an extra layer of depth and a subtle hint of smokiness. Sometimes, I’ll throw in a handful of fresh spinach at the end for a pop of color and added nutrition. No matter how you choose to make it, this potato and sausage chowder is sure to become a beloved recipe in your repertoire, just as it has in mine.
How to Make Potato and Sausage Chowder
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Ingredients
- 1 tbsp olive oil
- 6 sausages (any flavor)
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp all-purpose flour
- 3 cups chicken or vegetable stock
- 2 bay leaves
- 1/2 cup wild rice
- 3 medium potatoes, peeled and cut into chunks
- 1 1/2 cups half and half or light cream
- Salt to taste
Directions
Warm the olive oil in a soup pot. Take the sausage out of its casing, add it to the pot, break it into pieces with a spatula, and cook until it is golden and fully cooked. Transfer the sausage to a separate plate.
In the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for 10 minutes, then add the minced garlic and thyme. Cook for another 30 seconds.
Sprinkle the flour over the vegetables and mix to form a paste. Let it cook for a few minutes, then return the sausage to the pot.
Slowly add the chicken stock, stirring to blend with the roux. Add the bay leaves and wild rice, bring to a boil, and cook for 30 minutes.
Include the potato chunks and cook for an additional 15 minutes, until the wild rice and potatoes are tender. Pour in the cream, season with salt and pepper, and let the cream heat through before taking the pot off the heat.
Garnish with chopped fresh parsley before serving.
FAQs:
Can I use any type of sausage for Potato and Sausage Chowder?
Yes, you can use any type of sausage that you prefer. Whether you like spicy, mild, or flavored sausages, they all work well in this recipe. However, using a sausage that complements the other ingredients will enhance the overall flavor.
How can I make this chowder gluten-free?
To make this chowder gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that the sausage and other ingredients do not contain any hidden gluten.
Can I prepare this chowder in advance?
Indeed, you can prepare the chowder in advance. In fact, the flavors often meld and improve when it sits for a day. Reheat it gently on the stove, adding a little extra stock or cream if it becomes too thick.
What can I use instead of half and half or light cream?
If you don’t have half and half or light cream, you can use whole milk or a mixture of milk and heavy cream. For a dairy-free option, you can use coconut milk or almond milk, though this will slightly alter the flavor.
Is it necessary to use wild rice in this recipe?
While wild rice adds a unique texture and flavor, you can substitute it with other types of rice or grains like white rice, brown rice, or even barley. Adjust the cooking time accordingly, as different grains have varying cooking durations.
Potato and Sausage Chowder
Ingredients
- 1 tbsp olive oil
- 6 sausages any flavor
- 1 onion chopped
- 2 celery stalks sliced
- 2 carrots sliced
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 3 tbsp all-purpose flour
- 3 cups chicken or vegetable stock
- 2 bay leaves
- 1/2 cup wild rice
- 3 medium potatoes peeled and cut into chunks
- 1 1/2 cups half and half or light cream
- Salt to taste
Instructions
- Heat the olive oil in a soup pot. Remove the sausage from its casing, add it to the pot, break it up with a spatula, and cook until golden and cooked through. Remove the sausage to a separate plate.
- In the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for 10 minutes, then add the minced garlic and thyme. Cook for another 30 seconds.
- Sprinkle the flour over the vegetables and stir to combine, forming a paste. Cook for a couple of minutes, then return the sausage to the pot.
- Gradually pour in the chicken stock, stirring to combine with the roux. Add the bay leaves and wild rice, bring to a boil, and cook for 30 minutes.
- Add the cubed potatoes and cook for another 15 minutes, until the wild rice and potatoes are tender. Pour in the cream, season with salt and pepper, and let the cream warm through before removing from heat.
- Serve with chopped fresh parsley.
