why make this recipe
Potato and Sausage Chowder is a comforting dish that warms both your body and soul. It’s a hearty blend of flavors that brings together tender potatoes, savory sausage, and creamy goodness. This recipe is perfect for chilly nights and is easy to make, making it a great choice for both beginners and experienced cooks. Plus, it uses simple ingredients you probably already have at home!
how to make Potato and Sausage Chowder
Ingredients:
- 1 tbsp olive oil
- 400g chicken or turkey sausages, casings removed
- 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 litre chicken or vegetable stock
- 2 bay leaves
- 100g wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml single cream or half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
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Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the sausages and cook until browned. Stir in the chopped onion, celery, carrots, and minced garlic. Sauté until the vegetables soften.
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Create the Roux: Sprinkle the flour over the sausage and vegetable mixture. Stir well to coat and cook for a couple of minutes to form a roux.
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Simmer the Soup: Slowly pour in the chicken or vegetable stock while stirring. Add bay leaves and wild rice. Bring the mixture to a boil, then reduce heat and let it simmer until the rice is tender.
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Finish with Potatoes and Cream: Add the potato chunks and dried thyme. Continue simmering until the potatoes are cooked through. Finally, stir in the cream, and season with salt and pepper to taste.
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Pro Tips:
- Always taste your soup before serving; sometimes a little extra salt is all you need to make the flavors pop.
- Keep the heat low when adding the cream to prevent it from splitting or curdling.
- If you prefer a thicker chowder, mash a few of the cooked potato chunks directly in the pot.
- For the best flavor, use high-quality chicken stock rather than water.
how to serve Potato and Sausage Chowder
Serve the chowder in warm bowls, garnished with fresh parsley. You can also pair it with crusty bread or a simple salad for a complete meal. Enjoy it hot for the best experience!
how to store Potato and Sausage Chowder
To store leftovers, let the chowder cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, allow it to cool, then place it in freezer-safe containers. It will last for about 2 months in the freezer.
tips to make Potato and Sausage Chowder
- Feel free to add different vegetables like corn or spinach for extra nutrition.
- For added flavor, consider using spicy sausage or adding a splash of hot sauce.
- You can adjust the creaminess of the chowder by using more or less cream.
variation
You can make a vegetarian version of this chowder by substituting the sausage with plant-based sausage or mushrooms. Additionally, use vegetable stock instead of chicken stock to keep it meat-free.
FAQs
1. Can I use other types of sausage?
Yes, you can use any sausage you like, such as Italian or chorizo, for different flavor profiles.
2. Can I make this chowder in advance?
Absolutely! This chowder tastes even better the next day as the flavors meld together.
3. What can I do if my chowder is too thick?
If your chowder becomes too thick, simply add a bit more broth or cream to reach your desired consistency.
Potato and Sausage Chowder
Ingredients
For the chowder
- 1 tbsp olive oil For sautéing
- 400 g chicken or turkey sausages, casings removed Choose your preferred sausage
- 1 onion, chopped For flavor base
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme Use fresh if available
- 3 tbsp plain all-purpose flour For thickening
- 1 litre chicken or vegetable stock High-quality stock is recommended
- 2 leaves bay leaves For flavor
- 100 g wild rice Adds texture
- 3 medium potatoes, peeled and cut into chunks
- 375 ml single cream or half-and-half Adjust for desired creaminess
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the sausages and cook until browned.
- Stir in the chopped onion, celery, carrots, and minced garlic. Sauté until the vegetables soften.
Creating the Roux
- Sprinkle the flour over the sausage and vegetable mixture. Stir well to coat and cook for a couple of minutes to form a roux.
Simmering the Soup
- Slowly pour in the chicken or vegetable stock while stirring. Add bay leaves and wild rice.
- Bring the mixture to a boil, then reduce heat and let it simmer until the rice is tender.
Finishing the Chowder
- Add the potato chunks and dried thyme. Continue simmering until the potatoes are cooked through.
- Finally, stir in the cream, and season with salt and pepper to taste.