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–+ servings
Potato and Sausage Chowder

Cozy Potato and Sausage Chowder for Chilly Nights

Enjoy a hearty Potato and Sausage Chowder that's budget-friendly and perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 pound Sausages Savory flavor; bacon can be used as an alternative.
  • 2 tablespoons Olive Oil Ideal for sautéing; butter can be used for richness.
  • 1 large Onion Adds sweetness; shallots can be a substitute.
  • 2 stalks Celery Adds crunch; optional if unavailable.
  • 2 medium Carrots Provides sweetness and color; other root veggies can fit.
  • 2 cloves Garlic Enhances aroma; garlic powder as substitute.
  • 1 teaspoon Dried Thyme Infuses herbal notes; Italian seasoning can replace.
  • 1 tablespoon Plain/All-Purpose Flour Thickens chowder; corn flour is gluten-free.
  • 4 cups Chicken or Vegetable Stock A flavorful base.
  • 2 leaves Bay Leaves Enhances flavor; remove before serving.
  • 1 cup Wild Rice Adds texture; brown rice or pearl barley can be substituted.
  • 3 medium Medium Potatoes Essential for creaminess; russet is best.
  • 1 cup Single/Light Cream or Half and Half For creaminess; plant-based cream for dairy-free.
  • to taste Salt Adjust to taste.

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot over medium heat, add olive oil. Once hot, toss in the sausages, breaking them apart as they cook. Sauté for 5-7 minutes until browned. Remove and set aside, leaving drippings in the pot.
  2. Add chopped onion, diced celery, and sliced carrots to the pot. Sauté for about 10 minutes until soft and fragrant.
  3. Stir in minced garlic and dried thyme, cooking for 30 seconds. Sprinkle flour over vegetables, stir to combine, and cook for 2 minutes.
  4. Gradually pour in stock while stirring to avoid clumps. Return sausage to the pot along with bay leaves and wild rice. Bring to a simmer and cook uncovered for 30 minutes.
  5. Add cubed potatoes to the pot, stirring gently. Cook for another 15 minutes until potatoes are tender.
  6. Stir in cream and season with salt and pepper. Heat briefly on low until warmed through.
  7. Ladle chowder into bowls and garnish with chopped parsley. Serve hot, ideally with crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 32gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 150IUVitamin C: 12mgCalcium: 80mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor and avoid freezing leftovers to maintain texture.

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