A creamy, hearty chowder combining potatoes and sausage for a comforting, satisfying meal that’s perfect on chilly days or anytime I crave something warm and filling. This soup is rich with flavor from sautéed sausage, tender vegetables, and a creamy broth that wraps everything together.
Why You’ll Love This Recipe
I love how this potato sausage chowder blends simplicity with full-bodied flavor. The sausage adds a savory punch, the vegetables bring natural sweetness and texture, and the cream gives the soup a luxurious finish. It’s comforting, easy to make, and flexible enough to adjust to my preferences or dietary needs. Plus, everything comes together in one pot—less mess, more flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
400 g sausage (any flavor, remove casing if in links)
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
½ tsp dried thyme
3 tbsp plain/all‑purpose flour
1 litre (4 cups) chicken or vegetable stock
2 bay leaves
100 g (½ cup) wild rice (optional)
3 medium potatoes, peeled and cut into chunks
375 ml (1½ cups) single/light cream or half‑and‑half
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
I start by heating olive oil in a soup pot over medium heat. I remove the sausage from its casing, add it to the pot, break it up with a spoon, and cook until it’s browned and fully cooked. Then I remove it and set it aside.
In the same pot, I add the chopped onion, celery, and carrots. I let them cook over low heat for about 10 minutes until softened. Then I stir in the garlic and thyme, cooking for about 30 seconds more.
I sprinkle the flour over the vegetables and stir, cooking for 1–2 minutes to form a roux that will help thicken the soup later.
I slowly pour in a bit of stock, stirring to combine it with the roux, then add the rest of the stock. I toss in the bay leaves and wild rice and bring the soup to a gentle simmer, letting it cook for around 30 minutes.
After that, I add the potato chunks and let everything simmer for another 15 minutes or so, until the potatoes (and rice, if using) are perfectly tender.
I stir in the cream gently and warm the soup through without boiling. Then I season it with salt and pepper to taste, and remove the bay leaves.
I serve the chowder hot, sprinkled with fresh parsley.
Servings and Timing
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Variations
I sometimes switch things up depending on what I have in the kitchen:
If I don’t have wild rice, I use brown rice or skip it for a quicker version.
To make it gluten-free, I swap the flour for cornstarch.
For a dairy-free chowder, I use oat or soy cream.
I’ve also made this with leftover cooked chicken instead of sausage, and it’s just as satisfying.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for 2 to 3 days. When I reheat it, I do so gently on the stovetop over low heat to avoid curdling the cream. I try to avoid freezing this soup, as the potatoes can become grainy once thawed.
FAQs
Can I make this ahead of time?
Yes, I often make it a day in advance. The flavors deepen overnight. I just reheat gently the next day.
Can I skip the wild rice?
Absolutely. I sometimes leave it out for a simpler chowder or if I want to cut down on carbs.
How do I make it thicker?
If I want a thicker texture, I either add a bit more flour in the roux stage or mash some of the cooked potatoes right into the soup.
Is this chowder spicy?
Not inherently. The spice level depends on the type of sausage I use. For a spicier version, I go with hot Italian sausage or add a pinch of chili flakes.
Conclusion
This creamy potato sausage chowder has become one of my go-to comfort meals. It’s rich, filling, and flexible enough for different tastes and diets. Whether I’m cooking for family or just craving something hearty, this chowder always hits the spot.
A creamy, hearty chowder combining potatoes and sausage for a comforting meal.
Ingredients
1 tbsp olive oil
400 g sausage (any flavor, remove casing if in links)
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
½ tsp dried thyme
3 tbsp plain/all‑purpose flour
1 litre (4 cups) chicken or vegetable stock
2 bay leaves
100 g (½ cup) wild rice (optional)
3 medium potatoes, peeled and cut into chunks
375 ml (1½ cups) single/light cream or half‑and‑half
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a soup pot over medium heat. Remove sausage from casing (if applicable), add to pot, break up and cook until browned and cooked through. Remove and set aside.
In the same pot, add onion, celery, and carrots; cook over low heat about 10 minutes until softened. Add garlic and thyme; cook 30 seconds more.
Sprinkle flour over vegetables, stir and cook 1–2 minutes to form a roux.
Gradually stir in some stock to deglaze and combine with roux, then pour in remaining stock. Add bay leaves and wild rice. Bring to simmer and cook about 30 minutes.
Add potato chunks; continue simmering ~15 minutes until potatoes (and rice, if used) are tender.
Stir in cream, heat through gently (do not boil). Season with salt and pepper. Remove bay leaves.
Serve hot, garnished with chopped fresh parsley.
Notes
You can substitute wild rice with brown rice or omit it for a simpler chowder.
To make it gluten‑free, use cornstarch instead of flour for thickening.
Use a plant‑based cream (soy, oat) if you want a lactose‑free version.
Leftovers are best refrigerated and eaten within 2–3 days; freezing may affect potato texture.
