Description
Potato and Sausage Chowder
This comforting chowder brings all the heartiness of traditional New England chowders but swaps out the seafood for delicious sausage. Creamy potatoes, smoky sausage, and flavorful herbs make this a satisfying bowl for a cozy day. Whether you choose a classic pork sausage or a spicy variety, you can tailor this dish to your liking. Perfect for a family meal or when you need a warm, hearty lunch!
1 tbsp olive oil
400g sausages, any flavor
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
2 cloves garlic, minced
½ tsp dried thyme
3 tbsp plain flour
750ml chicken or vegetable stock
2 bay leaves
100g wild rice
3 medium potatoes, peeled and cubed
375ml single cream
Salt to taste
Directions:
1. Heat oil, cook sausage, then remove.
2. Cook onion, celery, and carrots; add garlic, thyme, and flour.
3. Gradually add stock, bay leaves, rice, and potatoes.
4. Simmer, add cream, season, and serve.
Prep Time: 10 mins
Kcal: 628
Step-by-Step Guide
Follow these detailed instructions for the perfect chowder. First, heat 1 tbsp olive oil in a large pot over medium heat. Add the 400g of sausages (casings removed if preferred) and cook until browned and cooked through, about 5-7 minutes. Remove sausages, slice into rounds, and set aside. In the same pot, add the chopped onion, sliced celery, and sliced carrots. Cook for 5-7 minutes until softened. Add the minced garlic and ½ tsp dried thyme, cooking for 1 more minute. Sprinkle the 3 tbsp of plain flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
Slowly pour in the 750ml of stock while whisking continuously to prevent lumps. Add the 2 bay leaves, 100g wild rice, and cubed potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until the rice and potatoes are tender. Stir in the cooked sausage slices and 375ml single cream. Warm through gently—do not boil. Season with salt to taste, remove bay leaves, and serve.
Serving Suggestions
This hearty chowder is a complete meal in a bowl. For the best experience, serve it piping hot in deep bowls. A side of crusty bread or warm, buttered dinner rolls is essential for dipping and soaking up the creamy broth. A simple green salad with a tangy vinaigrette provides a fresh contrast to the rich chowder. For garnish, a sprinkle of fresh chopped parsley or chives adds color and a burst of freshness.
How-to Summary
Brown sausage and set aside. Sauté onions, celery, and carrots. Add garlic, thyme, and flour to make a roux. Whisk in stock, then add bay leaves, wild rice, and potatoes. Simmer until tender. Finish with cream and sausage. Season and serve hot with bread.
Frequently Asked Questions
Can I use a different type of rice? Yes, but adjust cooking times. Long-grain white rice will cook in about 15-20 minutes. Pre-cooked rice can be added with the cream to just heat through.
How can I make this chowder thicker? For a thicker consistency, create a slurry with 1 extra tablespoon of flour and 2 tablespoons of cold water or cream. Whisk it into the simmering soup before adding the cream.
Is it possible to make this dish ahead of time? Absolutely. Prepare the chowder but hold the cream. Cool and refrigerate for up to 2 days. Reheat gently on the stove and stir in the cream just before serving.
Can I use milk instead of single cream? You can, but the soup will be less rich and creamy. For a similar consistency without full cream, try using half milk and half evaporated milk.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or milk if it has thickened too much.
Common Mistakes to Avoid
Avoid boiling the soup after adding the cream, as this can cause it to curdle or separate. Heat it only until warmed through. Do not rush the step of cooking the flour with the vegetables; this “roux” is crucial for thickening and must be cooked for a full 2 minutes to avoid a raw, pasty flavor. Finally, ensure your potatoes are cut into uniform, bite-sized cubes so they cook evenly.
Conclusion
This Potato and Sausage Chowder is the epitome of comfort food, offering a creamy, hearty, and deeply satisfying meal with minimal fuss. Its flexibility with sausage types and the option to use different rice or vegetables makes it a versatile recipe for any pantry. By following the detailed guide and avoiding common pitfalls, you’ll create a flawless chowder that’s perfect for chilly evenings and sure to become a family favorite. Enjoy the warmth and flavor in every spoonful.