Potato and Sausage Chowder

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. My Best Tips Mix up your potatoes for the best texture Russets get creamy while waxy ones keep their shape. Need it gluten free? Corn flour works beautifully. Play with different sausages each brings its own magic to the pot. Use your ← → (arrow) keys to browse Keeping It Fresh Fresh is best with this one potatoes can get a bit grainy in the freezer. Keep leftovers in the fridge up to three days. Warm it gently on the stove or in short bursts in the microwave stirring often. Switch Things Up Try sweet potatoes they cook faster and add lovely flavor. Sometimes I use bacon instead of sausage or toss in wild rice for extra texture. Plant based cream works great if you're watching dairy. Perfect Pairings Nothing beats dunking crusty bread in this chowder. Sometimes I serve warm rolls on the side or a crisp green salad to balance things out. A glass of white wine makes it feel extra special. Potato and Sausage Chowder Swap out the traditional seafood for sausage and sink into a steaming bowl of hot creamy potato chowder. Prep Time 10 Minutes Cook Time 55 Minutes Total Time 65 Minutes Difficulty: Intermediate Cuisine: American Yield: 6 Servings (6 portions) Use your ← → (arrow) keys to browse Ingredients 01 1 tablespoon olive oil. 02 400g (6) sausages, any flavor. 03 1 onion, chopped. 04 2 celery stalks, sliced. 05 2 carrots, sliced. 06 2 cloves garlic. 07 1/2 teaspoon dried thyme. 08 3 tablespoons all-purpose flour. 09 4 cups (1 litre) chicken or vegetable stock. 10 2 bay leaves. 11 1/2 cup (100g) wild rice. 12 3 medium potatoes, peeled and chunked. 13 1 1/2 cups (375ml) light cream or half and half. 14 Salt to taste. Instructions Step 01 Heat oil in pot. Remove sausage from casings, crumble into pot and cook until golden. Remove to plate, leaving 2 tbsp fat. Step 02 Add onion, celery and carrots, cook 10 minutes. Add garlic and thyme, cook 30 seconds. Step 03 Sprinkle flour over vegetables, stir to make paste. Cook 2 minutes. Return sausage to pot. Step 04 Slowly stir in stock. Add bay leaves and wild rice. Simmer 30 minutes. Step 05 Add potato chunks, cook 15 minutes until rice and potatoes are tender. Step 06 Pour in cream, season with salt and pepper. Heat through and serve with parsley. Use your ← → (arrow) keys to browse Notes Can use bacon instead of sausage. Brown rice or pearl barley work instead of wild rice. Sweet potatoes can replace regular potatoes. Plant-based cream works for dairy-free version. Tools You'll Need Large soup pot. Wooden spoon.