There’s something deeply comforting about a warm bowl of chowder simmering on the stove—especially when the weather turns chilly or when you’re craving a meal that feels like a hug in food form. Potato and Sausage Chowder is one of those timeless dishes that brings together simple ingredients and transforms them into something rich, satisfying, and soul-warming.
This kind of chowder often carries memories of family dinners, slow evenings, and kitchens filled with comforting aromas. The combination of savory sausage, tender potatoes, and a creamy broth creates a balance that feels both hearty and soothing. It’s the kind of meal you make when you want to slow down, gather everyone around the table, and enjoy something nourishing without fuss.
What makes this chowder especially appealing is its versatility. You can use any sausage flavor you love—mild, spicy, smoky—and adapt it with vegetable broth or lighter cream if needed. The addition of wild rice gives it a rustic, filling texture, while herbs like thyme and bay leaves add depth without overpowering the dish. Whether served with crusty bread or enjoyed on its own, this chowder is a reliable, comforting favorite that never disappoints.
Recipe Overview
Comforting Potato and Sausage Chowder is a creamy, savory soup made with browned sausage, tender potatoes, aromatic vegetables, and wild rice, all simmered in a flavorful broth and finished with light cream. It’s hearty enough to be a complete meal, easy to prepare, and perfect for cozy dinners, meal prep, or feeding a hungry crowd.
Ingredients & Instructions
This chowder comes together in one pot and builds flavor step by step for the best possible result.
Ingredients
- 1 tablespoon olive oil
- 6 sausages (about 14 oz total, any flavor)
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 bay leaves
- ½ cup wild rice
- 3 medium potatoes, peeled and cut into chunks
- Salt, to taste
- 1½ cups light cream or half-and-half
Step-by-Step Instructions
1. Brown the Sausage
Heat the olive oil in a large soup pot over medium heat. Remove the sausages from their casings and add the meat directly to the pot. Break it up with a spoon and cook until golden brown and fully cooked.
Once done, transfer the sausage to a plate. If there’s excess fat in the pot, carefully discard some, leaving just enough to sauté the vegetables. This step builds a flavorful base for the entire chowder.
2. Sauté the Vegetables
In the same pot, add the onion, celery, and carrots. Cook gently over medium heat, stirring occasionally, until the vegetables soften and the onions become translucent.
Stir in the garlic and dried thyme, cooking just until fragrant—about 30 seconds. This brief step releases the aromatics without burning them.
3. Build the Roux
Sprinkle the flour evenly over the vegetables. Stir well to coat everything, forming a light paste. Cook for 1–2 minutes, stirring constantly. This step removes the raw flour taste and helps thicken the chowder later.
Return the cooked sausage to the pot and stir to combine.
4. Add the Broth and Simmer
Slowly add a small amount of broth, stirring constantly to smooth out the mixture and prevent lumps. Gradually pour in the remaining broth, stirring as you go.
Add the bay leaves and wild rice, then bring the chowder to a gentle simmer. Reduce heat slightly and let it cook for about 15 minutes, allowing the rice to begin softening.
5. Add Potatoes and Cook Until Tender
Add the potatoes to the pot and continue simmering until both the rice and potatoes are tender. This usually takes another 15–20 minutes. Stir occasionally to prevent sticking.
6. Finish with Cream
Lower the heat and stir in the light cream or half-and-half. Season with salt to taste. Heat gently without boiling—this keeps the chowder creamy and prevents curdling.
Remove the bay leaves before serving.
Cooking Tips & Variations
This chowder is easy to customize depending on preferences and dietary needs.
1. Sausage Options
- Use Italian sausage for bold flavor, mild or spicy depending on taste.
- Smoked sausage adds a deeper, richer profile.
- Chicken or turkey sausage works well for a lighter version.
2. Make It Lighter
- Swap cream for whole milk or evaporated milk.
- Use extra broth and reduce the cream slightly for a thinner chowder.
3. Add More Vegetables
- Corn kernels add sweetness and texture.
- Leeks can replace onions for a milder, more delicate flavor.
- Kale or spinach can be stirred in near the end for added nutrition.
4. Thicker or Thinner Chowder
- For a thicker chowder, mash a few potato chunks directly in the pot.
- For a thinner soup, add extra broth until desired consistency is reached.
5. Make-Ahead Friendly
This chowder tastes even better the next day as the flavors continue to develop. If reheating, warm gently and add a splash of broth or cream if it thickens too much.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without cream for best results. Add cream after reheating. Keeps well for up to 3 months.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally.
Serving Suggestions
Serve this chowder with:
- Crusty bread or warm dinner rolls
- A simple green salad for balance
- Crackers or toasted baguette slices
It’s hearty enough to stand alone but pairs beautifully with lighter sides.
Comforting Potato and Sausage Chowder is everything a cozy meal should be—rich, hearty, and deeply satisfying without being complicated. With its savory sausage, tender potatoes, and creamy broth, it delivers warmth and flavor in every spoonful. It’s the kind of dish that invites you to slow down, savor the moment, and enjoy the simple pleasure of a well-made meal.
Whether you’re cooking for family, preparing meals ahead of time, or just craving something comforting, this chowder is a reliable favorite that never goes out of style. One pot, simple ingredients, and big comfort—this recipe earns its place in any kitchen.
FAQs
1. Can I make this chowder ahead of time?
Yes. It tastes even better the next day. Store refrigerated and reheat gently.
2. Can I freeze this chowder?
Yes, but for best texture, freeze before adding cream and stir it in after reheating.
3. What type of sausage works best?
Italian sausage is popular, but any sausage you enjoy—smoked, chicken, or turkey—works well.
4. Can I skip the wild rice?
Yes. You can substitute with white rice or omit it entirely for a more traditional chowder.
5. How do I prevent curdling?
Keep heat low when adding cream and avoid boiling once dairy is added.
This comforting potato and sausage chowder is creamy, hearty, and full of flavor. Made with tender potatoes, savory sausage, and wild rice—perfect cozy soup.
