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Hearty Potato Sausage Chowder

Featured in Comforting Soups & Hearty Stews.

Enjoy a rich, creamy soup featuring well-seasoned sausage, soft potato chunks, wild rice, and aromatic spices like garlic and thyme. Topped with fresh parsley, it’s perfect for cozy nights when you need something warm and filling.

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Updated on Thu, 10 Apr 2025 19:31:45 GMT
Creamy Sausage Potato Chowder Pin it
Creamy Sausage Potato Chowder | linacooks.com
A filling bowl of Spud and Sausage Soup brings comfort to any table with its tasty mix of juicy sausage chunks, soft potatoes, and rich, smooth broth. Just right for cold nights, each spoonful warms you through and fills up even the hungriest folks.

What You'll Need

  • Cooking Oil: Needed for cooking down the sausage and veggies to create a tasty foundation.
  • Sausages (your choice): The main player in this soup, they bring a meaty taste that makes this dish so filling.
  • Diced Onion: Gives a gentle sweetness that works well with the meat and makes the soup more flavorful.
  • Cut Celery: Brings a nice snap and earthy undertones to your bowl.
  • Chopped Carrots: Adds a bit of natural sugar and chewiness against the savory bits of sausage.
  • Crushed Garlic: A must-have that packs the soup with wonderful smells and taste.
More Stuff You'll Need
  • Dried Thyme: This herb works with other flavors to make your soup taste even better.
  • Regular Flour: Makes the soup thicker and gives it that classic creamy texture.
  • Veggie or Chicken Broth: Makes up the liquid part, keeping everything tasty and savory.
  • Bay Leaves: These give a light, nice smell to the soup as it cooks.
  • Wild Rice: Brings a nice bite and nutty flavor, making your soup more filling.
  • Spuds (skinned and diced): They make the soup thick and satisfying, mixing nicely with everything else.

How To Make It

Step 1: Brown Your Sausage
Warm some cooking oil in a big soup pot on medium. Take the sausage out of its wrapper and drop it in. Break it up into little bits with your spoon while it cooks until it's golden all over. Move the cooked meat to another dish. (If there's too much fat left, pour some out but keep about 2 spoonfuls in the pot.)
Step 2: Soften Your Veggies
Throw the diced onion, cut celery, and chopped carrots into the same pot. Let them cook on low for 10 minutes until they're soft, giving them a stir now and then so they won't stick. Toss in the crushed garlic and thyme, then cook for half a minute more to mix all the tastes together.
Step 3: Make It Thick
Shake the flour over your soft veggies, and stir so they're all coated. Keep cooking for a couple minutes until the flour mixes with the fat and gets pasty.
Step 4: Pour In Liquid And Add Rice
Put the cooked sausage back in the pot. Slowly pour in a bit of your broth, mixing non-stop so it blends with the flour mixture smoothly. Pour in the rest of the broth, drop in your bay leaves, and add the wild rice. Mix well and let it bubble gently on low-medium heat. Let it simmer for half an hour, stirring once in a while.
Step 5: Cook The Potatoes
Toss in your peeled and diced spuds. Keep cooking for 15 more minutes, or until both the rice and potatoes feel tender when you poke them with a fork.
Step 6: Make It Creamy
Stir in your cream slowly. Add salt and pepper how you like it, and let the cream warm up in the soup without letting it boil.
Step 7: Ready To Eat
Fish out the bay leaves, then scoop the soup into bowls. Top with some fresh chopped parsley to make it pretty and give it a fresh kick. Now grab a spoon and enjoy your tasty Spud and Sausage Soup!

Ways To Serve & Keep It Fresh

  • Dish up your Spud and Sausage Soup steaming hot with fresh parsley sprinkled on top for a pop of green.
  • Try it with some crunchy bread or a small salad on the side for a full meal.
  • Any soup you don't eat can go in a closed container in the fridge for up to 3 days.
  • When you want to eat it again, warm it slowly in a pot on low fire, adding a splash of broth if it's gotten too thick.

Quick Tricks

  • Want thicker soup? Squish some of the potatoes with your fork before you serve it.
  • Make it more or less creamy by changing how much cream you put in.
  • If your sausage is already salty, go easy on the extra salt and taste it at the end.

Advice From Top Cooks

  • Julia Child says to cook your veggies slowly to bring out their best taste before adding any liquid.
  • Thomas Keller thinks you should use fresh thyme and bay leaves to make your soups smell better.
  • Ina Garten says the secret to amazing soups is using homemade or fancy store-bought broth.

What Makes This So Good

  • This Spud and Sausage Soup is thick and smooth, just what you want when it's cold outside.
  • You can make it without much fuss, using simple stuff that comes together to taste amazing.
  • The mix of tasty sausage, soft potatoes, and chewy wild rice will fill you up and make you happy.

Different Ways To Make It

  • Don't eat meat? Swap the sausage for smoky tofu and use veggie broth instead.
  • Want something not so heavy? Try turkey or chicken sausage for the same great flavor.
  • Throw in some spinach or kale right at the end to get more good-for-you stuff and bright colors.

Hearty Chowder Bowl

This creamy soup mixes savory sausage with soft potatoes and wild rice, making it great for a comforting dinner.

Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Easy

Cuisine: Soup

Yield: 6 Servings

Dietary: ~

Ingredients

01 6 sausages (400g), use any type you like.
02 1 onion, finely diced.
03 2 cloves of garlic, chopped small.
04 2 celery sticks, thinly sliced.
05 2 carrots, sliced up thin.
06 3 tbsp of plain or all-purpose flour.
07 2 bay leaves for flavor.
08 100g (1/2 cup) of wild rice.
09 1/2 tsp dried thyme for seasoning.
10 Salt as needed for taste.
11 3 medium-sized potatoes, peeled and chopped into chunks.
12 375ml (1 1/2 cups) single cream, light cream, or half-and-half.
13 750ml (3 cups) chicken or vegetable broth.
14 1 tbsp of olive oil for cooking.

Instructions

Step 01

In a big pot, heat up the olive oil. Take the sausages out of their casings and toss them into the pot. Use a spatula to break the meat into small chunks and cook until browned and cooked through. Scoop them out onto a plate. If it's very greasy, drain the extra fat but leave around 2 tbsp in the pot.

Step 02

Drop the onion, celery, and carrots into the same pot. Cook them over a low flame for about 10 minutes. Mix in the garlic and thyme, cooking for just 30 seconds more.

Step 03

Dust the flour over the veggies and stir until it comes together into a paste. Let it cook like this for a few minutes.

Step 04

Put the sausage back into the pot. Slowly pour in just a little bit of your broth, stirring so it blends with the flour paste. Add the rest of the broth, then toss in the bay leaves and wild rice. Get it all bubbling, then reduce the heat to low or medium. Cook for 30 minutes.

Step 05

Dump in the potato chunks and simmer for another 15 minutes. Check that the potatoes and wild rice have softened.

Step 06

Pour in the cream, then add salt and pepper to taste. Heat gently but don’t boil.

Step 07

Dish into bowls and sprinkle some freshly chopped parsley on top for a bit of brightness.

Notes

  1. This creamy chowder combines sausage and potatoes with wild rice for a hearty, filling meal.
  2. Flavored with thyme, garlic, and a smooth broth, this dish is perfect for chilly days.
  3. Top it off with fresh parsley to add a pop of green and a light, fresh taste.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 20 g
  • Total Carbohydrate: 34 g
  • Protein: 13 g