Comforting Potato and Sausage Chowder

I didn’t discover the magic of potato and sausage chowder until I was scrambling to feed my family on a busy Tuesday night. My mom was more of a canned soup person, so homemade chowder never made it to our dinner table growing up.

That’s because making chowder seemed complicated—all that chopping and simmering felt like too much work for a weeknight meal. But here’s what I learned: good chowder doesn’t need fancy techniques or hours of prep time. Throw some potatoes, sausage, and a few simple ingredients into one pot, and you’ve got a meal that’ll warm everyone up from the inside out.

SAVE NOW

What Kind of Sausages Should I Use?

The beauty of this chowder is that you can use pretty much any sausage you have on hand or prefer. Italian sausage works great and adds nice herbs and spices, while bratwurst or kielbasa will give you a smokier flavor. If you want something milder, chicken or turkey sausages are good options that won’t overpower the other ingredients. Just make sure to use sausages that are meant for cooking rather than cured ones like salami, and if they’re in casings, you can either remove the casings or leave them on depending on your preference.

SAVE NOW

Options for Substitutions

This comforting chowder is pretty forgiving when it comes to swaps and substitutions:

• Sausages: Any sausage works here – Italian, bratwurst, chorizo, or even chicken sausage for a lighter option. You could also use leftover cooked bacon or ham if that’s what you have on hand.
• Wild rice: Don’t have wild rice? Regular long-grain rice, brown rice, or even barley work great. Just adjust cooking time – regular rice needs about 15-20 minutes, while barley might need 30-40 minutes.
• Single cream or half and half: You can use whole milk for a lighter version, or heavy cream if you want it extra rich. Even evaporated milk works in a pinch – just add it at the very end to prevent curdling.
• Potatoes: Any potato variety works, though waxy potatoes like red or Yukon hold their shape better. Russets will break down more and make the chowder thicker, which some people actually prefer.
• Stock: Chicken and vegetable stock are interchangeable here. You could even use beef stock if that’s what you have, though it will give a slightly different flavor profile.
• Flour: For thickening, you can substitute with cornstarch (use 2 tablespoons mixed with cold water) or skip it entirely if you prefer a thinner chowder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato and sausage chowder is adding the cream too early or at too high a heat, which can cause it to curdle and ruin the smooth texture – always stir in the cream at the very end over low heat.

Another common error is not browning the sausages properly before adding other ingredients, as this step creates the flavorful fond that becomes the base of your chowder’s rich taste.

Wild rice takes much longer to cook than regular rice, so make sure to add it early in the process and give it at least 45 minutes to become tender, or your chowder will have unpleasantly chewy grains.

Finally, resist the urge to boil the chowder once you’ve added the cream – keep it at a gentle simmer to prevent the dairy from separating and maintain that creamy consistency you’re after.

SAVE NOW

What to Serve With Potato and Sausage Chowder?

This hearty chowder is pretty filling on its own, but I love serving it with some crusty bread or dinner rolls for soaking up all that creamy goodness. A simple side salad with mixed greens and a light vinaigrette helps cut through the richness of the cream and sausage. If you want to make it a more complete meal, try adding some steamed broccoli or green beans on the side. For a cozy dinner, cornbread or biscuits are also great options that complement the comforting flavors perfectly.

Storage Instructions

Refrigerate: This hearty chowder tastes even better the next day! Store it in the fridge in a covered container for up to 4 days. The flavors really meld together nicely overnight, and it makes for such a comforting leftover meal with some crusty bread.

Freeze: You can freeze this chowder for up to 3 months, but keep in mind that cream-based soups sometimes separate a bit when thawed. I like to freeze it in individual portions so I can grab just what I need for a quick dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of stock or cream to loosen it up. You can also reheat individual bowls in the microwave, just stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 70-85 g
• Fat: 140-155 g
• Carbohydrates: 170-190 g

Ingredients

For the soup:

• 1 tbsp olive oil
• 6 sausages (about 14 oz total, any flavor)
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 2 bay leaves
• 1/2 cup wild rice (about 3.5 oz)
• 3 medium potatoes, peeled and chunked
• Salt, to taste

For finishing:

• 1 1/2 cups light cream or half and half (12.5 fl oz)

Step 1: Cook the Sausage

• 1 tbsp olive oil
• 6 sausages (about 14 oz total, any flavor)

Heat the olive oil in a large soup pot over medium heat.

Remove the sausages from their casings, add the sausage meat to the pot, and break it up with a spatula.

Fry until the sausage is golden on the outside and cooked through, then remove to a separate plate.

If the sausages are very fatty, pour off any excess fat, leaving about 2 tablespoons in the pot for flavor.

Step 2: Sauté the Vegetables and Make the Roux

• 1 onion, chopped
• 2 celery stalks, sliced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 3 tbsp all-purpose flour
• cooked sausage from Step 1

To the same pot, add the chopped onion, sliced celery, and sliced carrots.

Sauté over low heat for about 10 minutes until softened.

Stir in the minced garlic and dried thyme; cook for 30 seconds until fragrant.

Sprinkle the flour evenly over the vegetables and fat, stirring to make a paste (roux).

Cook the roux for a couple more minutes, then return the cooked sausage from Step 1 back into the pot.

Step 3: Add Broth and Simmer with Rice

• 4 cups chicken or vegetable broth
• 2 bay leaves
• 1/2 cup wild rice (about 3.5 oz)

Pour a little chicken or vegetable broth into the pot, stirring well to combine with the roux and avoid lumps.

Gradually add the remaining broth, mixing well.

Drop in the bay leaves and wild rice.

Bring the soup to a simmer over low to medium heat and cook for 30 minutes, allowing the flavors to meld and the rice to begin softening.

Step 4: Add Potatoes and Finish Cooking

• 3 medium potatoes, peeled and chunked

Add the peeled and chunked potatoes to the simmering soup.

Continue to cook for about 15 minutes longer, or until both the wild rice and potatoes are tender and fully cooked.

Step 5: Finish with Cream and Seasoning

• 1 1/2 cups light cream or half and half (12.5 fl oz)
• salt, to taste

Pour in the light cream or half and half, stirring until well combined.

Season the soup with salt to taste and continue to heat gently until the cream is warmed through, but don’t let it boil.

Take off the heat and serve hot.

I like to add a sprinkle of chopped fresh parsley on top for a touch of color, though it’s optional!

SAVE NOW

Comforting Potato and Sausage Chowder

Delicious Comforting Potato and Sausage Chowder recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the soup:

• 1 tbsp olive oil
• 6 sausages (about 14 oz total, any flavor)
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 2 bay leaves
• 1/2 cup wild rice (about 3.5 oz)
• 3 medium potatoes, peeled and chunked
• salt, to taste

For finishing:

• 1 1/2 cups light cream or half and half (12.5 fl oz)

Instructions

 

• Heat the olive oil in a large soup pot over medium heat. Remove the sausages from their casings, add the sausage meat to the pot, and break it up with a spatula. Fry until the sausage is golden on the outside and cooked through, then remove to a separate plate. If the sausages are very fatty, pour off any excess fat, leaving about 2 tablespoons in the pot for flavor.
• To the same pot, add the chopped onion, sliced celery, and sliced carrots. Sauté over low heat for about 10 minutes until softened. Stir in the minced garlic and dried thyme; cook for 30 seconds until fragrant. Sprinkle the flour evenly over the vegetables and fat, stirring to make a paste (roux). Cook the roux for a couple more minutes, then return the cooked sausage from Step 1 back into the pot.
• Pour a little chicken or vegetable broth into the pot, stirring well to combine with the roux and avoid lumps. Gradually add the remaining broth, mixing well. Drop in the bay leaves and wild rice. Bring the soup to a simmer over low to medium heat and cook for 30 minutes, allowing the flavors to meld and the rice to begin softening.
• Add the peeled and chunked potatoes to the simmering soup. Continue to cook for about 15 minutes longer, or until both the wild rice and potatoes are tender and fully cooked.
• Pour in the light cream or half and half, stirring until well combined. Season the soup with salt to taste and continue to heat gently until the cream is warmed through, but don’t let it boil. Take off the heat and serve hot. I like to add a sprinkle of chopped fresh parsley on top for a touch of color, though it’s optional!