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Sausage Potato Chowder

Featured in Cozy soups to warm your heart.

Sausage Potato Chowder switches things up by replacing seafood with flavorful sausage. Cook sausage first, then sauté veggies in the drippings for extra flavor. Add wild rice for nuttiness, potatoes for substance, and finish with a creamy roux for that smooth, rich texture. Easily adaptable with various sausages or rice options, it’s a cold-weather favorite for everyone.
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Maria from tastyhush
Updated on Sun, 27 Apr 2025 14:54:19 GMT
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Sausage and Potato Chowder | tastyhush.com

This hearty and filling Sausage, Potato and Wild Rice Chowder blends flavorful Italian sausage with soft potatoes and crunchy wild rice in a thick, comforting broth. It's just what you need on those frigid nights when you're craving something filling and warm - this simple pot meal brings fancy restaurant-style comfort food straight to your dining table.

I've tweaked this soup over countless cold nights, and now my kids beg for it constantly. Something about how the wild rice gives that nice bite while the potatoes make everything so smooth makes each mouthful incredibly satisfying.

Must-Have Ingredient Breakdown

  • Italian sausage: Grab premium sausage for top-notch taste
  • Wild rice: Get pure wild rice, not mixed varieties, for the right chew
  • Yukon Gold potatoes: They stay intact while adding creaminess
  • Fresh vegetables: They build the flavor base
  • Light cream: Brings silkiness without being too heavy
  • Bay leaves: Can't skip these for proper flavor depth
  • Fresh thyme: Cuts through the rich flavors nicely

Easy-to-Follow Cooking Guide

Sausage Preparation:
Peel off the casings gently. Crumble into smaller chunks. Cook until brown all over. Pour off extra fat. Keep the tasty bits stuck to the pot.
Vegetable Base:
Chop veggies the same size. Sauté until soft. Add garlic at the end. Skip browning the veggies. Add salt and pepper as you go.
Roux Development:
Let flour cook fully. Keep mixing. Pour stock in slowly. Mix until it's smooth. Get rid of any clumps.
Wild Rice Addition:
Clean rice before using. Keep it bubbling lightly. Stir now and then. Check if it's done. Watch your liquid amount.
Final Assembly:
Pour cream in bit by bit. Taste for salt. Make thicker or thinner as needed. Let flavors come together. Serve really hot.
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Potato and Sausage Chowder | tastyhush.com

This dish grew from my grandma's simple potato soup, which I beefed up with wild rice and sausage to make it more filling.

Keeping The Heat Just Right

After making tons of batches, I've figured out that keeping a low bubble is super important. If the heat's too high, your cream will separate and potatoes turn mushy. I always drop the heat to medium-low once I've added the cream, letting everything warm up without boiling.

Prep-Ahead Tricks

Though it's tastiest fresh, you can get a head start on this chowder. I often cook my sausage and veggies, then stick them in the fridge separate from my cooked wild rice. When it's dinner time, I just throw everything together and add the cream for the final warm-up.

Keeping Leftovers Fresh

Don't try freezing this one because of the cream and potatoes. But it'll stay good in your fridge for about 2-3 days. When you warm it up, add a little cream or broth to loosen it, and heat it slowly so it doesn't break apart.

Getting That Perfect Bite

All these ingredients work together for an amazing mouth-feel. The wild rice gives you something to chew on, the potatoes make everything creamy, and the sausage adds that meaty satisfaction. Cutting everything the same size means it all cooks evenly and fits perfectly on your spoon.

What To Serve With It

This chowder tastes amazing with some crusty bread for soaking up every drop. In autumn, I like to pair it with a simple green salad with tangy dressing to cut through the richness. When friends come over, I hollow out bread bowls to serve it in.

Mix It Up And Make It Your Own

I've played around with lots of add-ins over time. Tossing in kale or spinach adds some green and goodness, while mushrooms bring an earthy touch. If you want something lighter, turkey sausage works really well too.

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Potato and Sausage Chowder | tastyhush.com

This Sausage, Potato and Wild Rice Chowder has turned into my favorite dish for cold nights and casual get-togethers. The way these flavors and textures come together creates something truly wonderful that hits the spot every time. Each serving gives you that perfect mix of homey comfort and fancy flavor, making it a dish you'll want to cook again and again.

Frequently Asked Questions

→ Can I use a different sausage type?
Absolutely! Try any variety, or swap it with bacon for a smoky twist.
→ What can I use instead of wild rice?
Brown rice or barley are great substitutes for a similar consistency.
→ Can this be gluten-free?
You bet! Replace regular flour with corn or rice flour.
→ Is it possible to use dairy-free cream?
Sure, plant-based creams like soy are wonderful alternatives.
→ Could sweet potatoes be an option?
Definitely! Sweet potatoes cook faster and add a different sweetness.

Hearty Potato Chowder

Enjoy a cozy bowl of chowder with soft potatoes, savory sausage, and nutty wild rice. This creamy soup is perfect for winter nights.

Prep Time
10 Minutes
Cook Time
55 Minutes
Total Time
65 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Base

01 Chunky potatoes (3 medium, peeled and cut)
02 A pack of sausages, any kind you like (6 pieces/400g)
03 Wild rice (½ cup/100g)
04 A drizzle of olive oil (1 tablespoon)

→ Vegetables & Aromatics

05 Celery stalks (2, chopped)
06 Two garlic cloves
07 Sliced carrots (2 pieces)
08 One onion, chopped
09 Bay leaves (use 2)
10 Thyme, dried (½ teaspoon)

→ Liquid & Thickeners

11 375ml/1½ cups of half and half or light cream
12 Choice of vegetable or chicken broth (1 litre/4 cups)
13 Plain flour (3 tablespoons)
14 A pinch of salt for seasoning

Instructions

Step 01

In a pot, warm up some oil. Take sausages out of their casings, crumble them, and cook till browned. Remove the sausage bits to a plate, but leave enough fat (around 2 tablespoons) in the pot.

Step 02

Toss in celery, carrots, and the onion and cook on low for 10 minutes. Add thyme and the garlic at the end and let them cook briefly for 30 seconds.

Step 03

Sprinkle the veggies with plain flour. Stir to form a paste, cooking for 2 minutes. Toss the cooked sausage back into the pot.

Step 04

Pour in the broth gradually while stirring. Add in the wild rice and bay leaves. Let the pot simmer for about 30 minutes.

Step 05

Throw the potato chunks into the mix and let everything simmer another 15 minutes until both the rice and potatoes soften.

Step 06

Mix in the cream. Sprinkle some salt and black pepper and warm it all up. Dish it out hot, maybe with some fresh parsley on top.

Notes

  1. Bacon can replace sausage for extra smokiness.
  2. Use pearl barley or brown rice instead of wild rice.
  3. Swap wheat flour for corn flour if you want it gluten-free.
  4. Try sweet potatoes if you're in a hurry since they cook faster.
  5. Plant-based cream works as a dairy-free alternative.

Tools You'll Need

  • Cutting board
  • Large cooking pot
  • A sturdy sharp knife
  • Wooden spoon or spatula for mixing
  • Measuring spoons and cups

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten (from the flour)
  • Contains dairy (from the cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 628
  • Total Fat: 41 g
  • Total Carbohydrate: 45 g
  • Protein: 20 g