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Bowl of heartwarming potato sausage chowder garnished with herbs.

Potato And Sausage Chowder

A warm, hearty chowder combining beef sausages with potatoes and fresh vegetables, perfect for comforting family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 335
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil Provides a flavorful base for sautéing.
  • 400 g beef sausages, sliced A hearty protein choice that adds robust flavor.
  • 1 medium onion, chopped Offers sweetness and depth of flavor.
  • 2 stalks celery, sliced Adds a refreshing crunch.
  • 2 medium carrots, sliced Lends natural sweetness.
  • 2 cloves garlic, minced Infuses the dish with aromatic goodness.
  • 1/2 tsp dried thyme Enhances the earthy taste.
  • 3 tbsp all-purpose flour For thickening the chowder.
  • 1 litre chicken or vegetable stock The primary liquid that brings flavors together.
  • 2 leaves bay leaves Adds aromatic layers.
  • 100 g wild rice Provides texture and nutty flavor.
  • 3 medium potatoes, peeled and cut into chunks The heart of the chowder, making it hearty.
  • 375 ml single/light cream or half and half For a rich, creamy finish.
  • Salt to taste Enhances all flavors.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add sliced beef sausages and cook until browned.
  2. Stir in chopped onion, celery, carrots, and minced garlic. Cook until softened.
  3. Add dried thyme and flour, stirring to combine. Cook for 1-2 minutes.
  4. Pour in chicken or vegetable stock and add bay leaves. Bring to a boil.
  5. Add wild rice and potatoes, reduce heat, and simmer until potatoes are tender.
  6. Stir in cream and season with salt. Remove bay leaves before serving.

Notes

Serve piping hot with crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze well if cream is added after thawing. Avoid sautéing too fast; ensure veggies soften first.