Swap out the traditional seafood for sausage and sink into a steaming bowl of hot creamy Potato and Sausage Chowder. This comforting dish is perfect for cozy family dinners or gatherings with friends. The rich flavors of sausage combined with tender potatoes create a satisfying meal that warms you from the inside out. Whether it’s a chilly day or just a craving for something hearty, this chowder is sure to impress.
Why You’ll Love This Recipe
- Quick and Easy: With just 10 minutes of prep, you can have this delicious chowder simmering in no time.
- Rich Flavor: The combination of savory sausages and creamy broth delivers an explosion of taste in every spoonful.
- Versatile Ingredients: Feel free to swap in your favorite vegetables or types of sausage to make it your own.
- Satisfying Meal: Packed with potatoes and rice, this chowder is filling enough to serve as a main course.
- Perfect for Any Occasion: This chowder works wonderfully as a comforting lunch on a cold day or as a hearty dinner.
Tools and Preparation
To prepare this delightful Potato and Sausage Chowder, you will need some essential kitchen tools. Having the right equipment will make the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Soup pot
- Spatula
- Chopping board
- Knife
- Measuring cups
Importance of Each Tool
- Soup pot: A large pot is essential for cooking the chowder evenly while allowing all ingredients to blend their flavors together.
- Spatula: A sturdy spatula helps break up the sausage easily and ensures all ingredients are mixed thoroughly.
Ingredients
Swap out the traditional seafood for sausage and sink into a steaming bowl of hot creamy potato chowder.
Ingredients:
– 1 tbsp olive oil
– 400g (6) sausages (any flavour)
– 1 onion (chopped)
– 2 stalks celery (sliced)
– 2 carrots (sliced)
– 2 cloves garlic
– 1/2 tsp dried thyme
– 3 tbsp plain/all-purpose flour
– 1 litre/4 cups chicken or vegetable stock
– 2 bay leaves
– 100g/1/2 cup wild rice
– 3 potatoes (medium, peeled and cut into chunks)
– 375ml/1 1/2 cups single/light cream or half and half
– salt to taste
How to Make Potato and Sausage Chowder
Step 1: Cook the Sausage
Heat the oil in a soup pot. Remove the sausage from the casing, add it to the pot, break it up with a spatula, and fry until golden on the outside and cooked through. Remove it to a separate plate. If your sausage is very fatty, remove excess fat but leave about 2 tablespoons in the pot.
Step 2: Sauté Vegetables
In the same pot, add the chopped onion, sliced celery, and sliced carrots. Cook over low heat for about 10 minutes until softened. Then add minced garlic and thyme, cooking for an additional 30 seconds. Sprinkle flour over the mixture and combine until it forms a paste. Continue cooking for another couple of minutes before adding back in the cooked sausage.
Step 3: Combine Ingredients
Pour a bit of chicken stock into the pot while stirring until well combined with the roux. Then pour in the remaining stock along with bay leaves and wild rice. Bring everything to a simmer over low to medium heat, cooking for about 30 minutes.
Step 4: Add Potatoes
After simmering, add cubed potatoes to the mix. Continue cooking for another 15 minutes until both wild rice and potatoes are tender.
Step 5: Finish with Cream
Pour in single/light cream or half-and-half. Season with salt and pepper to taste. Allow everything to warm through before taking off heat. Serve hot garnished with chopped fresh parsley.
Enjoy your comforting bowl of Potato and Sausage Chowder, perfect for any occasion!
How to Serve Potato and Sausage Chowder
Serving Potato and Sausage Chowder can elevate your dining experience. Here are some creative ways to present this comforting dish.
With Fresh Herbs
- Chopped Parsley: A sprinkle of fresh parsley adds a vibrant color and a hint of freshness.
- Chives or Green Onions: These provide a mild onion flavor that complements the chowder.
Accompanying Bread
- Crusty Bread: Serve with a warm, crusty baguette for dipping, perfect for soaking up the creamy broth.
- Garlic Bread: Add a side of buttery garlic bread for an extra indulgent touch.
Topped with Cheese
- Shredded Cheddar: A handful of sharp cheddar on top melts beautifully and enhances the flavor.
- Parmesan: Grated Parmesan adds a nutty flavor that pairs wonderfully with the soup.
As a Meal Prep Option
- Store in Containers: Portion out servings into airtight containers for easy reheating throughout the week.
- Freeze for Later: This chowder freezes well, making it a great option for meal planning.
How to Perfect Potato and Sausage Chowder
To achieve the best results with your Potato and Sausage Chowder, consider these helpful tips.
- Use Quality Sausages: Choosing high-quality sausages enhances the overall flavor of the chowder.
- Cook Slowly: Allowing the chowder to simmer gently helps meld all flavors together for a richer taste.
- Adjust Creaminess: Customize the creaminess by varying the amount of light cream you add based on preference.
- Taste Before Serving: Always taste before serving to adjust seasoning, ensuring it’s perfectly flavored.
Best Side Dishes for Potato and Sausage Chowder
Pairing sides with your delicious chowder can create a well-rounded meal. Here are some great options to consider.
- Garden Salad: A light salad with mixed greens and vinaigrette balances the richness of the chowder.
- Cornbread: Sweet cornbread complements the savory flavors and adds texture.
- Roasted Vegetables: Seasonal roasted veggies bring additional nutrients and color to your meal.
- Stuffed Peppers: Colorful stuffed peppers can be filled with grains and spices, adding variety.
- Baked Potatoes: Serve individual baked potatoes on the side for an extra hearty meal option.
- Pickles or Relish Tray: A tangy pickle platter cuts through the creaminess, adding brightness to each bite.
Common Mistakes to Avoid
Making Potato and Sausage Chowder can be a delightful experience, but there are common pitfalls to watch out for.
- Ignoring Ingredients’ Quality: Using low-quality sausage or stale potatoes can ruin the chowder’s flavor. Always choose fresh ingredients for the best taste.
- Overcooking the Vegetables: Cooking vegetables too long can make them mushy. Sauté just until tender to maintain their texture and flavor.
- Skipping the Roux Step: Failing to create a roux with flour and fat can lead to a thin chowder. Take the time to mix flour with fat for a creamy base.
- Adding Cream Too Early: Adding cream too soon can cause it to curdle. Wait until the chowder has simmered before adding cream for a smooth texture.
- Neglecting Seasoning: Under-seasoning can leave your chowder bland. Taste as you go, adjusting salt and spices to enhance flavors effectively.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will last for 3-4 days in the fridge.
Freezing Potato and Sausage Chowder
- Cool completely before freezing.
- Use freezer-safe containers or bags.
- Can be frozen for up to 2-3 months.
Reheating Potato and Sausage Chowder
- Oven: Preheat oven to 350°F (175°C), place chowder in an oven-safe dish, cover with foil, and heat for about 20 minutes.
- Microwave: Heat in a microwave-safe bowl on medium power, stirring every minute until hot.
- Stovetop: Warm over low heat in a pot, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Potato and Sausage Chowder.
Can I use different types of sausage?
Yes! Feel free to experiment with any sausage flavor you like, such as spicy Italian or smoked sausage.
How do I make this chowder vegetarian?
Substitute sausage with plant-based sausage or mushrooms and use vegetable stock instead of chicken stock.
What type of potatoes work best?
Russet or Yukon Gold potatoes are ideal for this recipe due to their creamy texture when cooked.
Can I add other vegetables?
Absolutely! You can include vegetables like corn, peas, or bell peppers for extra flavor and nutrition.
How do I thicken the chowder?
If you prefer a thicker chowder, you can mash some of the potatoes once they are cooked or add more flour during the roux step.
Final Thoughts
This Potato and Sausage Chowder is not only delicious but also versatile. You can customize it by adding your favorite veggies or using different sausage types. Enjoy this comforting dish that’s perfect for any occasion!
Potato and Sausage Chowder
Indulge in the ultimate comfort food with our Potato and Sausage Chowder. This rich and creamy dish combines savory sausage and tender potatoes, making it perfect for chilly evenings or cozy family gatherings. With its satisfying flavors and hearty texture, this chowder is sure to impress everyone at the table. Whether you’re looking for a filling main course or a delightful lunch option, this chowder delivers warmth and satisfaction in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6 people
- Category: Main Course
- Method: Cooking
- Cuisine: American
Ingredients
- 1 tbsp olive oil
- 400g (6) sausages (any flavor)
- 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 liter (4 cups) chicken or vegetable stock
- 2 bay leaves
- 100g (1/2 cup) wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml (1.5 cups) single/light cream or half-and-half
- Salt to taste
Instructions
- Heat olive oil in a soup pot over medium heat. Remove sausage from casings, break it up with a spatula, and cook until browned. Set aside.
- In the same pot, sauté onions, celery, and carrots until softened. Add garlic and thyme; cook for another minute. Sprinkle flour over the mixture and stir to combine.
- Gradually add chicken stock while stirring until smooth. Return sausage to the pot along with bay leaves and wild rice. Simmer for about 30 minutes.
- Add cubed potatoes to the pot and continue cooking for another 15 minutes until potatoes and rice are tender.
- Stir in cream or half-and-half, season with salt and pepper, then warm through before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
