Comforting Potato Chowder

On brisk nights, a pot of creamy potato and sausage chowder simmering on the stove quickly gathers my family around the dining table. Its cozy and filling nature makes it a top choice as autumn and winter roll in when we all crave comfort. Swapping seafood for sausage gives this classic chowder a delightful twist that even the fussiest eaters go back for more.

I whipped up this chowder on a chilly Saturday with just a few sausages and potatoes on hand. That little experiment turned into a dish everyone keeps asking for, thanks to the tasty combo of smoky sausage and creamy goodness.

Ingredients

• Olive oil: enhances flavors and helps brown the sausage. Choose extra virgin for the best taste.
• Sausages: any type works, but good quality gives the best savory flavor. Just remove the casing to crumble.
• Onion: creates a sweet, aromatic base. Make sure to pick firm onions without soft spots.
• Celery: adds a subtle earthiness and crunch. Look for bright green stalks.
• Carrots: lend sweetness and a splash of color. Peel them for a smoother finish.
• Garlic: brings a bold background flavor. Fresh cloves are the way to go.
• Dried thyme: infuses woodsy floral notes. Freshly dried is the best for aroma.
• Plain flour: helps thicken the chowder nicely. All-purpose is the typical choice.
• Chicken or vegetable stock: provides body and depth. Low sodium versions let you control seasoning better.
• Bay leaves: add layers of savory flavor.
• Wild rice: provides a nutty, unique twist. Look for long dark grains for visual appeal.
• Potatoes: creamy, starchy types like Yukon Gold or Maris Piper work best. Cut them into equal chunks for even cooking.
• Light cream or half and half: makes it smooth. For a dairy-free option, use plant-based cream.
• Salt: to taste; adjust at the end for the perfect seasoning.

Instructions

Get the Sausage Ready:

Take the sausage out of its casing and crumble it. Heat olive oil in a big soup pot on medium. Add the sausage, cooking and stirring until it’s golden and fully cooked. This brings out deep flavors as it browns. Set the sausage aside on a plate. If there's too much fat left, spoon out all but about two tablespoons.

Sauté the Veggies:

Add the chopped onion, celery, and sliced carrots into the pot with the sausage fat. Sauté gently over low heat for about ten minutes, stirring occasionally until they’re soft but not browned. This step creates a sweet aromatic base that's key for rich flavor.

Add Garlic and Herbs:

Stir in minced garlic and thyme. Keep stirring for around thirty seconds just to let the garlic release its aroma without burning.

Prepare the Roux:

Sprinkle flour over the veggies and mix well until it combines with the fat into a paste. Keep stirring for another two minutes. This prevents any raw flour taste and thickens the chowder.

Mix in Stock and Rice:

Slowly pour in some stock while stirring to dissolve the roux smoothly. Then, pour in the rest of the stock along with the bay leaves and wild rice. Bring it all to a simmer over medium-low heat.

Simmer for Flavor and Texture:

Add the browned sausage back into the pot, stirring well. Let it simmer gently uncovered for thirty minutes, so the wild rice softens and the flavors meld together.

Incorporate Potatoes:

Add the potato chunks and stir. Keep it simmering for another fifteen minutes or until both the potatoes and rice are tender. Taste to check if they’re done.

Add Cream:

Lower the heat and stir in the cream along with salt and pepper to your liking. Heat it gently just until warm but don’t let it boil to keep the cream smooth.

Serve:

Take out the bay leaves. Ladle the hot chowder into bowls, and if you want, sprinkle some fresh parsley on top. Serve with crusty bread for a complete meal.

Wild rice is my favorite part of this dish. Each spoonful with those long dark grains surprises me, reminding me of the first time my kids stirred the pot and asked, Can we have this every week? One bite, and they were certain it was better than takeout.

Storage Tips

Let leftovers cool completely, then store them in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of stock or cream if it gets too thick. This chowder also freezes well, just skip the cream before freezing and mix it in after reheating for the best texture.

Ingredient Substitutions

Bacon can be swapped in for sausage, giving a nice smoky flavor. If wild rice is hard to find, brown rice or even pearl barley work well too for a similar hearty bite. To thicken the soup, go for gluten-free flour or corn flour. For a plant-based creamy finish, try soy or oat cream.

Serving Suggestions

Pair with a simple side salad and thick slices of sourdough or baguette. For an extra fresh touch, top bowls with herbs like chives or dill. If you have any leftovers, try pouring this chowder over roasted veggies or using it as a sauce for casseroles.

Tradition and Adaptation

Replacing seafood with locally made sausages transforms this classic chowder into something both familiar and new. While seafood chowders have a long history in New England and on British coasts, this sausage version is a creative way to use what’s already on hand and appeals to a wider range of tastes.

Seasonal Adaptations

In spring, toss in some spinach or fresh peas for a pop of brightness. In the summer, add sweet corn or zucchini for a lighter flavor. During winter, consider parsnips or use sweet potatoes for an even cozier soup.

Success Stories

One winter, my neighbor borrowed the dish and told me it saved her supper club when unexpected guests dropped by. It’s always a hit and warms up any gathering.

Freezer Meal Conversion

To freeze this safely, prepare and cook up to the stage before adding cream. Cool it completely, then transfer to containers and freeze for up to two months. Thaw it in the fridge overnight, then stir in cream as you gently reheat.

This chowder is sure to warm you and your loved ones all season. Enjoy every hearty spoonful together.

Common Recipe Questions

→ Can I substitute wild rice with another grain?

Absolutely, brown rice or pearl barley work well and give a similar texture and heartiness.

→ What type of sausage works best?

You can use any tasty sausage. Pork, chicken, or plant-based varieties all do the trick depending on your preference.

→ How do I thicken the chowder?

Plain flour works great for thickening, or opt for corn flour to keep it gluten-free. Both will deliver that creamy texture.

→ Is there a dairy-free version?

Sure! You can swap the cream for plant-based options like soya cream to make it completely dairy-free.

→ Can sweet potatoes be used instead of regular potatoes?

Yes, sweet potatoes cook quicker and add a unique flavor, making them an excellent choice.