On a chilly evening, there’s nothing quite like the comfort of a steaming bowl of chowder to warm you from the inside out. My Creamy Potato and Sausage Chowder is a delight that brings together tender potatoes and savory sausage, turning simple ingredients into a heartwarming meal. This recipe offers the beauty of quick prep without compromising on flavor, making it perfect for busy weeknights. What’s more, this chowder is entirely gluten-free friendly, ensuring everyone can savor its rich, creamy goodness. Whether you’re a seasoned chef or just starting in the kitchen, this chowder will quickly become your new go-to comfort food. What cozy beverage will you pair it with for the ultimate indulgence?
Why Is This Chowder So Irresistible?
Creamy Comfort: This chowder delivers a rich, velvety texture that envelops your senses on cold nights.
Savory Sausage: The addition of sausage brings a delightful depth of flavor, infusing every bite with warmth.
Versatile Ingredients: Feel free to swap ingredients like wild rice for brown rice or substitute sweet potatoes for a unique twist!
Quick & Easy: With a simple prep and cook time under an hour, this dish fits perfectly into your busy lifestyle.
Crowd-Pleasing Meal: Perfect for gatherings, pair it with warm slices of homemade sourdough bread for a satisfying experience that your friends and family will love.
Try this chowder alongside my delightful Harvest Brie Cheddar Apple Kale Salad for an elevated dinner!
Potato and Sausage Chowder Ingredients
For the Chowder
• Sausage – Any flavor can be utilized; for a smoky taste, substitute with bacon.
• Onion – Adds a natural sweetness and depth to your chowder.
• Celery – Contributes a flavor and texture that balance the creaminess of the dish.
• Carrots – Imparts a pop of sweetness and vibrant color to the chowder.
• Garlic – Enhances overall aroma and adds a punch of flavor.
• Dried Thyme – Provides earthy notes that compliment the creamy texture of your potato and sausage chowder.
• All-Purpose Flour – Acts as a thickener; use cornstarch for a gluten-free option.
• Chicken or Vegetable Stock – Forms the base; opt for low-sodium for healthier cooking.
• Bay Leaves – Introduces aromatic flavor that elevates the entire dish.
• Wild Rice – Adds texture; brown rice or pearl barley can be great alternatives.
• Potatoes – The star of this chowder creates that creamy consistency; Russet or Maris Piper are best, but sweet potatoes can add an interesting twist.
• Single or Light Cream (Half and Half) – Brings richness; plant-based milk works for dairy-free versions.
• Salt – Key to enhancing flavors, so adjust to your taste preferences.
For Garnish
• Fresh Parsley – A sprinkle adds freshness and a lovely touch to your creamy chowder.
With layers of flavor and warming comfort, this Potato and Sausage Chowder is a dish you’re sure to cherish!
Step‑by‑Step Instructions for Potato and Sausage Chowder
Step 1: Heat the Oil
In a large soup pot, heat two tablespoons of olive oil over medium heat until shimmering. This will take about 2 minutes. The oil should be hot enough to sauté the sausage without steaming. Prepare your ingredients while the oil warms, ensuring you’re ready to create that flavorful foundation for your creamy Potato and Sausage Chowder.
Step 2: Brown the Sausage
Remove the sausage from its casings and add it to the pot. Cook for 5-7 minutes, breaking it apart with a wooden spoon until it’s nicely browned and cooked through. You’ll know it’s ready when it has a rich golden color and irresistible aroma wafts through your kitchen. Once browned, transfer the sausage to a plate and set it aside for later.
Step 3: Sauté the Vegetables
In the same pot, sauté one diced onion, one chopped celery stalk, and two diced carrots over low heat for about 10 minutes. Stir occasionally, allowing the vegetables to soften and release their flavors. You’ll notice the onion becomes translucent and sweet. After this, add minced garlic and a teaspoon of dried thyme, cooking for an additional 30 seconds until fragrant.
Step 4: Create the Roux
Sprinkle two tablespoons of all-purpose flour over the sautéed vegetables. Stir continuously for about 2 minutes to form a roux, which will thicken your chowder beautifully. The mixture should turn slightly golden, and you’ll see it clinging to the vegetables, indicating it’s ready for the next step.
Step 5: Add Stock and Bay Leaves
Gradually pour in 6 cups of chicken or vegetable stock while stirring to combine the flour mixture smoothly. Add two bay leaves and 1 cup of wild rice. Bring this hearty mixture to a gentle simmer, adjusting your heat if necessary, and let it bubble away for 30 minutes. You’ll see the rice start to swell and the flavors meld together beautifully.
Step 6: Incorporate Potatoes
Stir in 4 cups of cubed potatoes into the simmering chowder, ensuring they are evenly distributed. Cook for an additional 15 minutes, or until both the potatoes and wild rice are tender when pierced with a fork. The chowder’s creamy essence will gradually develop, filling your kitchen with a cozy aroma that’s hard to resist.
Step 7: Finish with Cream
Finally, mix in 1 cup of single or light cream, heating through for about 2-3 minutes. Taste and adjust your seasoning with salt and pepper as needed to balance the flavors. The chowder should now be thick and creamy, with a velvety mouthfeel that promises comfort with every spoonful.
Potato and Sausage Chowder Variations
Feel free to customize your chowder with these delightful twists that can elevate your dining experience!
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Gluten-Free: Replace all-purpose flour with cornstarch to thicken your chowder without gluten. This swap keeps the creaminess intact for everyone to enjoy.
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Plant-Based: Use plant-based sausage and coconut or almond milk instead of cream for a dairy-free, hearty bowl of chowder. Who says comfort food can’t be vegan?
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Flavor Boost: Try adding diced jalapeños or a sprinkle of cayenne pepper for a little heat. The spicy kick pairs wonderfully with the creamy base!
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Veggie-Loaded: Toss in some fresh corn, green peas, or spinach for added nutrition and color. Each bite bursts with flavor and makes your chowder even more wholesome.
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Smoky Twist: Substitute sausage with smoked sausage or add a bit of smoked paprika for a deeper flavor profile. The smoky aroma makes it all the more tempting!
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Sweet Potato Sensation: Swap traditional potatoes with sweet potatoes for a touch of sweetness and a pop of vibrant color. They will add a delightful contrast to the savory sausage.
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Herb Infusion: Experiment with different herbs like fresh rosemary or sage. Add them right at the end of cooking for a fragrant finish, enriching the chowder’s aroma.
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Comforting Pairing: Serve alongside my comforting Vegan Beet Ginger Soup for a colorful and hearty meal that will steal the show!
Choose your variations to make this chowder uniquely yours, and enjoy a warm bowl of comfort in every bite!
Make Ahead Options
These Potato and Sausage Chowder components are perfect for meal prep, making busy weeknights less stressful! You can chop the vegetables (onion, celery, carrots) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can cook the sausage and store it separately, allowing you to skip that step when you’re ready to serve. To maintain quality, refrigerate the chowder once prepared and consume within 2-3 days. When ready to enjoy, simply reheat the chowder gently on the stove, adding a splash of cream and adjusting the seasoning for a deliciously comforting meal, just as good as when freshly made!
Expert Tips for Potato and Sausage Chowder
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Use High-Quality Sausage: Ensure you choose a flavorful sausage for the best results; a good quality link will give your chowder a rich, savory base.
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Uniform Potato Chunks: Cut your potatoes into even pieces for consistent cooking; this will ensure that every spoonful has perfectly tender potatoes.
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Thickening Techniques: Be cautious with the roux; cook it just enough to remove the raw flour taste but avoid burning, as this can affect the chowder’s flavor.
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Avoid Freezing: Be aware that freezing may lead to grainy potatoes in your chowder when thawed. It’s best enjoyed fresh!
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Herb Flexibility: Don’t hesitate to experiment with herbs—adding fresh thyme or parsley right before serving can enhance the aroma and flavor of your Potato and Sausage Chowder.
Storage Tips for Potato and Sausage Chowder
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Fridge: Store leftover chowder in an airtight container in the fridge for up to 3 days. This helps maintain the creamy texture and flavors of your delicious Potato and Sausage Chowder.
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Freezer: It’s recommended not to freeze the chowder, as the potatoes can become grainy when thawed, ruining the creamy consistency you love.
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Reheating: When ready to enjoy leftovers, gently reheat on the stove over low heat, stirring often to maintain creaminess without scorching the bottom.
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Serving Suggestion: If the chowder thickens in the fridge, simply stir in a bit of milk or broth while reheating to reach your desired consistency.
What to Serve with Creamy Potato and Sausage Chowder
Imagine a cozy dinner gathered around the table, with each bite of chowder inviting warmth and comfort.
- Homemade Sourdough Bread: The crusty exterior and soft inside are perfect for dipping, soaking up every creamy drop of chowder.
- Garlic Butter Breadsticks: These decadent, buttery sticks add a lovely crunch and flavor contrast to the velvety chowder.
- Mixed Green Salad: A fresh salad with vibrant greens and a tangy vinaigrette cuts through the richness, offering a bright complement to the dish.
- Roasted Brussels Sprouts: Their crispy, caramelized edges and earthy flavor harmonize beautifully with the chowder’s creamy texture.
- Cornbread Muffins: Sweet and crumbly, corn muffins bring a touch of southern charm and balance the savory notes in the chowder perfectly.
- Crispy Fried Parsnips: The crunchy texture of fried parsnips adds an interesting bite, enhancing the overall meal experience.
- Chilled White Wine: A glass of crisp, chilled Sauvignon Blanc elevates the meal with its citrus notes, refreshing against the chowder’s richness.
- Warm Apple Crisp: For dessert, the sweetness of warm apple crisp with a scoop of vanilla ice cream rounds out your comforting dinner beautifully.
- Creamy Coleslaw: A crunchy, creamy slaw offers an unexpected crunch and fresh flavor that balances the dish nicely.
Potato and Sausage Chowder Recipe FAQs
What is the best type of sausage to use for chowder?
Absolutely! For this hearty Potato and Sausage Chowder, I recommend using a high-quality sausage—such as Italian or smoked sausage—as their robust flavors enhance the dish. You could even substitute with bacon for a smoky twist if you prefer.
How do I store leftover chowder?
Very simply! Store leftover chowder in an airtight container in the refrigerator for up to 3 days. This helps maintain its creamy texture and flavors, so you can enjoy the comforting goodness even on busy days!
Can I freeze this chowder?
I suggest avoiding freezing this chowder, as the potatoes can become grainy when thawed, which affects its creamy consistency. Instead, enjoy it fresh! If you have leftovers, reheating them on the stove will keep the chowder’s delightful texture intact.
What should I do if my chowder is too thick?
If you find your chowder has thickened too much after refrigeration, don’t worry! Simply stir in some extra milk or broth while gently reheating it on the stove. This will bring back that velvety mouthfeel we all love in a good chowder.
Are there any dietary considerations to keep in mind?
Certainly! This chowder can be made gluten-free by substituting all-purpose flour with cornstarch. Plus, using plant-based cream alternatives makes it suitable for dairy-free diets. Always check for any personal allergies or sensitivities when preparing ingredients!
How can I ensure my potatoes cook evenly in the chowder?
To achieve perfectly cooked potatoes, chop them into uniform pieces. This way, they’ll cook evenly in the chowder. It usually takes about 15 minutes of simmering after adding them, and they should be tender enough to pierce with a fork when ready!
Creamy Potato and Sausage Chowder for Cozy Nights
Ingredients
Equipment
Method
- Heat two tablespoons of olive oil in a large soup pot over medium heat until shimmering, about 2 minutes.
- Remove sausage from its casings and brown in the pot for 5-7 minutes, breaking it apart until rich golden color.
- Sauté one diced onion, one chopped celery stalk, and two diced carrots over low heat for about 10 minutes. Add minced garlic and dried thyme for 30 seconds.
- Sprinkle two tablespoons of flour over the sautéed vegetables and stir for about 2 minutes to form a roux.
- Gradually pour in 6 cups of stock, add bay leaves and wild rice, and simmer for 30 minutes.
- Stir in 4 cups of cubed potatoes and cook for an additional 15 minutes until both potatoes and rice are tender.
- Mix in 1 cup of cream, heating for 2-3 minutes; taste and adjust seasoning with salt and pepper as needed.
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