Potato and Sausage Chowder

This hearty chowder combines savory sausage with potatoes and wild rice in a creamy broth. A cozy twist on traditional chowder that's perfect for filling family meals.

I’ve been making this Potato and Sausage Chowder for years and it never fails to bring warmth to our table. The way those creamy potatoes blend with savory sausage creates pure comfort in a bowl. Every time I make it the kitchen fills with amazing aromas that draw everyone in.

Why We Love This One

Trading seafood for sausage makes this chowder something special. The creamy potato base hugs those tasty sausage bits creating the kind of meal that makes you want to curl up by the fire. It’s become our favorite cold weather friend.

What You’ll Need

Potatoes: Two pounds peeled and diced. I mix Russets for creaminess with firmer ones for texture.
Sausage: One pound sliced use any kind you love.
Onion: One big one diced small.
Garlic: Three cloves minced fresh is best.
Butter: Two tablespoons for that rich start.
Flour: Two tablespoons to thicken things up.
Chicken Broth: Four cups makes our base.
Milk or Cream: Two cups for silky richness.
Wild Rice: Half cup optional but lovely.
Seasonings: Salt pepper maybe some paprika or thyme.

Let’s Cook Together

Start With Sausage: Brown your sliced sausage in a big pot save those tasty drippings.
Build Flavor: Add butter then cook onions and garlic until they’re soft and sweet.
Make It Creamy: Sprinkle in flour whisk in broth until smooth let it bubble gently.
Add The Stars: In go potatoes and sausage simmer until tender about 20 minutes.
Finish With Love: Pour in your milk or cream warm it through gently.
Season and Serve: Add salt pepper maybe some paprika or thyme. Serve hot with crusty bread.