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Rustic Potato Sausage Chowder

Featured in: Main Dishes

This Potato and Sausage Chowder puts a unique twist on traditional chowder by using juicy sausage instead of seafood. The dish creates deep flavor by cooking the sausage until brown, then sautéing veggies in the tasty fat left behind. Wild rice brings a nutty flavor and beautiful dark contrast to the light broth, while potato chunks make it extra filling. The flour mixture helps thicken everything up nicely, and a splash of cream makes it super rich. You can switch things up with different sausages and swap ingredients based on what you've got around – it's the perfect meal when it's cold outside.
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Twistytaste.com
Updated on Thu, 03 Apr 2025 16:40:52 GMT
Potato and Sausage Chowder Pin it
Potato and Sausage Chowder | twistytaste.com

This hearty Sausage, Potato and Wild Rice Chowder brings together spicy Italian sausage, soft potatoes and crunchy wild rice in a thick, comforting broth. It's just what you need on those freezing nights when you're craving something filling and warm - this simple pot delivers restaurant-worthy comfort food straight from your own kitchen.

I've tweaked this soup over many cold seasons, and now my kids beg for it constantly. The way the wild rice gives that nice bite while the potatoes make everything so smooth means you'll love every mouthful.

Key Ingredients Breakdown

  • Italian sausage: Get the good stuff for maximum taste
  • Wild rice: Go for pure wild rice instead of mixes for the right texture
  • Yukon Gold potatoes: They stay intact but help thicken things up
  • Fresh vegetables: They build your flavor base
  • Light cream: Gives that silky feel without being too heavy
  • Bay leaves: You can't skip these for proper flavor depth
  • Fresh thyme: Cuts through the richness with some freshness

Simple Cooking Instructions

Sausage Preparation:
Take out of casings gently. Crumble into small chunks. Get them nice and brown everywhere. Pour off extra fat. Keep those tasty bits in the pot.
Vegetable Base:
Chop everything the same size. Cook till they're soft. Put garlic in at the end. Don't let veggies brown. Add salt with each new ingredient.
Roux Development:
Let the flour cook well. Keep stirring it. Pour stock in slowly. Mix until it's smooth. Get rid of any bumps.
Wild Rice Addition:
Wash rice before cooking. Keep heat low and steady. Stir now and then. Check if it's done. Watch your liquid.
Final Assembly:
Pour cream in bit by bit. Taste for salt and pepper. Make it thicker or thinner. Let flavors come together. Serve it steaming hot.
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Sausage and Potato Soup | twistytaste.com

This dish grew from my grandma's basic potato soup that I beefed up with wild rice and sausage to make it more filling.

Smart Heat Control

After making countless pots, I've figured out that keeping a low bubble is super important. Too much heat will break your cream and turn your potatoes to mush. I always turn the heat to medium-low after adding cream, letting everything warm up without boiling.

Prep-Ahead Tips

Though it tastes best fresh, you can get a head start on this chowder. I often cook my sausage and veggies, then stick them in the fridge separate from my cooked wild rice. When I want to eat, I just throw everything together and add cream for the final heating.

Keeping Leftovers

Because of what's in it, don't try freezing this soup. But it stays good in your fridge for 2-3 days. When warming it up, add a little cream or broth to thin it out, and heat it slowly so it doesn't separate.

Perfect Bite Feel

All these ingredients work together for amazing texture. The wild rice gives you something to chew, the potatoes make it creamy, and the sausage makes it satisfying. Cutting everything the same size means it all cooks evenly and fits nicely on your spoon.

What to Serve With It

This soup is amazing with some crunchy bread for dipping. In fall, I like to add a simple green salad with tangy dressing to cut through the richness. When friends come over, I hollow out bread loaves and fill them with soup.

Mix It Up

I've played around with different add-ins over time. Throw in some kale or spinach for color and nutrients, or add mushrooms for an earthy taste. If you want something lighter, turkey sausage works great too.

Sausage and Potato Soup Pin it
Sausage and Potato Soup | twistytaste.com

This Sausage, Potato and Wild Rice Chowder has turned into my favorite meal for cold nights and casual get-togethers. The mix of flavors and textures makes something truly special that hits the spot every time. Each bowl gives you that perfect balance between comfort and fancy, making it a recipe you'll come back to over and over.

Frequently Asked Questions

→ Can I use different types of sausage?
Absolutely, go with any sausage flavor you like, or try bacon for a smoky taste instead.
→ What can I substitute for wild rice?
Try brown rice or pearl barley as they'll give you that same chewy bite and fullness.
→ Can I make this gluten-free?
Sure thing, just swap out regular flour for corn flour and you'll get a gluten-free chowder.
→ Can I use dairy-free cream?
For sure, plant options like soya cream work great if you don't want dairy.
→ Can I use sweet potatoes instead?
Definitely, sweet potatoes are a tasty swap and they'll cook up faster than regular ones.

Potato Sausage Wild Rice Bowl

A thick and satisfying bowl mixing soft potatoes, flavorful sausage, and crunchy wild rice in a smooth broth. This cozy soup hits the spot when temperatures drop.

Prep Time
10 Minutes
Cook Time
55 Minutes
Total Time
65 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Base

01 Any flavor sausages (6 links, about 400g)
02 Virgin olive oil (1 tbsp)
03 Wild rice (½ cup, roughly 100g)
04 Spuds (3 medium, skinned and cut into chunks)

→ Vegetables & Aromatics

05 Diced onion (1 whole)
06 Celery (2 stalks, thinly cut)
07 Sliced carrots (2 medium)
08 Garlic (2 cloves, smashed)
09 Fresh bay leaves (2)
10 Thyme, dried (½ tsp)

→ Liquid & Thickeners

11 Veggie or chicken broth (4 cups/1 litre)
12 Light cream or half and half (1½ cups/375ml)
13 All purpose flour (3 tbsp)
14 Salt as needed

Instructions

Step 01

Warm oil in your pot, squeeze sausage meat from casings, crumble while cooking until brown. Set aside on a plate, keeping 2 tbsp drippings in pot

Step 02

Throw in onion, celery, and carrots, cooking slowly for 10 mins. Toss in garlic and thyme, stir for half a minute more

Step 03

Dust flour over the veggies, stir until it forms a thick mix, cook for 2 mins. Add sausage back to pot

Step 04

Slowly pour in broth while stirring, drop in bay leaves and wild rice. Let bubble gently for 30 mins

Step 05

Toss in potato pieces, continue cooking for 15 more mins until both potatoes and rice get soft

Step 06

Mix in cream, add salt and pepper to taste. Warm through and top with fresh parsley before serving

Notes

  1. Swap sausage with crispy bacon for a smoky twist
  2. Try regular brown rice or barley if wild rice isn't handy
  3. Make it gluten-free by using corn flour instead
  4. Orange sweet potatoes cook faster than regular ones
  5. Non-dairy cream works great for a plant-based option

Tools You'll Need

  • Deep soup pot
  • Chopping board
  • Good knife
  • Measuring tools
  • Sturdy wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten from the flour
  • Contains milk products in the cream

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 628
  • Total Fat: 41 g
  • Total Carbohydrate: 45 g
  • Protein: 20 g