Description
If you’re looking for a hearty, flavorful dish that’s perfect for chilly evenings, this Potato and Sausage Chowder is your answer. Packed with tender potatoes, savory sausage, and a creamy base, this chowder will warm your heart and satisfy your taste buds. It’s easy to prepare and makes an excellent meal for the whole family.
Ingredients
- 1 tbsp olive oil
- 400g (6) sausages (any flavor)
- 1 onion (chopped)
- 2 stalks celery (sliced)
- 2 carrots (sliced)
- 2 cloves garlic
- 1/2 tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 1 liter/4 cups chicken or vegetable stock
- 2 bay leaves
- 100g/1/2 cup wild rice
- 3 potatoes (medium, peeled and cut into chunks)
- 375ml/1 1/2 cups single/light cream or half-and-half
- Salt to taste
Instructions
- Prepare the Sausage
Heat olive oil in a soup pot. Remove the sausage from its casing, crumble it, and fry until golden and cooked through. Remove the sausage and set aside. If the sausage releases excess fat, leave about 2 tablespoons in the pot. - Cook the Vegetables
In the same pot, add chopped onion, celery, and sliced carrots. Cook on low heat for about 10 minutes until softened. Stir in minced garlic and dried thyme, cooking for an additional 30 seconds. - Make the Roux
Sprinkle flour over the cooked vegetables, stirring to form a paste. Cook for a couple of minutes before returning the sausage to the pot. - Add the Stock and Simmer
Gradually pour in the chicken or vegetable stock, stirring to combine with the roux. Add bay leaves and wild rice. Bring the mixture to a simmer and cook over low to medium heat for 30 minutes. - Add the Potatoes and Cream
Stir in the cubed potatoes and cook for another 15 minutes or until both the potatoes and wild rice are tender. Pour in the cream, season with salt to taste, and warm through. - Serve and Enjoy
Remove the bay leaves, garnish with fresh parsley, and serve warm with crusty bread for a complete meal.
Notes
Serving Suggestions
- Pair with Bread: Serve the chowder with warm crusty bread, garlic bread, or buttery dinner rolls for a complete and satisfying meal.
- Top It Off: Garnish with freshly chopped parsley, grated Parmesan cheese, or a drizzle of olive oil to elevate the flavors.
- Side Options: Pair with a light green salad or roasted vegetables to add balance and freshness to your meal.
- Make It Fun: Serve in bread bowls for a cozy, rustic presentation that’s perfect for special gatherings.
Storage Tips
- Refrigeration: Allow the chowder to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freezing: This chowder freezes well. Place it in a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months. For best results, freeze before adding the cream, then stir it in when reheating.
- Reheating: To reheat, warm the chowder gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream to adjust the consistency if it has thickened. Microwave reheating is also an option; heat in 1-minute intervals, stirring in between, until thoroughly warmed.
