There’s something undeniably soothing about a warm bowl of chowder simmering on the stove. The gentle bubbling, the rich aroma, and the promise of comfort in every spoonful make dishes like Potato and Sausage Chowder timeless favorites. This is the kind of meal that feels like a hug—perfect for chilly evenings, quiet weekends, or whenever you need something filling and reassuring.
Potatoes have long been a staple of comfort cooking, prized for their ability to absorb flavor while adding heartiness to any dish. Pair them with savory sausage, aromatic vegetables, and a creamy broth, and you have a chowder that’s both rustic and deeply satisfying. What sets this recipe apart is the addition of wild rice, which adds texture and depth, making the soup feel extra nourishing without being heavy.
This chowder is simple, approachable, and adaptable. Whether you’re cooking for family, friends, or just yourself, it delivers warmth, balance, and rich flavor in every bite. Let’s take a closer look at how to make this cozy classic shine.
Recipe Overview
Comforting Potato and Sausage Chowder is a hearty, creamy soup made with browned sausage, tender potatoes, wild rice, and classic vegetables simmered in a savory broth. Finished with light cream, it strikes the perfect balance between richness and comfort. Ideal for weeknight dinners, meal prep, or leisurely weekend cooking, this chowder is satisfying without being overly heavy.
Ingredients & Instructions
This recipe comes together in one pot, layering flavors step by step for the best result.
Ingredients
- 1 tablespoon olive oil
- 6 sausages (about 14 oz total, any flavor)
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 bay leaves
- ½ cup wild rice
- 3 medium potatoes, peeled and chunked
- Salt, to taste
- 1½ cups light cream or half-and-half
Step-by-Step Instructions
1. Brown the Sausage
Heat the olive oil in a large soup pot over medium heat. Remove the sausages from their casings and add the meat directly to the pot. Break it up with a spoon and cook until golden brown and fully cooked.
Once done, transfer the sausage to a plate. If there’s excess fat in the pot, carefully discard some, leaving just enough to sauté the vegetables.
2. Build the Flavor Base
Add the onion, celery, and carrots to the same pot. Cook gently for several minutes, stirring occasionally, until softened and fragrant. Stir in the garlic and dried thyme, cooking just until aromatic.
This step builds the foundation of the chowder, so take your time and avoid browning the vegetables too quickly.
3. Thicken the Base
Sprinkle the flour evenly over the vegetables. Stir well to form a paste and cook briefly to remove the raw flour taste. Return the cooked sausage to the pot and mix everything together.
4. Add Broth and Simmer
Slowly add a small amount of broth, stirring constantly to smooth out the mixture. Gradually pour in the remaining broth, then add the bay leaves and wild rice. Bring the soup to a gentle simmer.
Let it cook for about 15 minutes, allowing the rice to begin softening.
5. Add Potatoes
Stir in the chunked potatoes and continue simmering until both the potatoes and wild rice are tender. This step gives the chowder its signature heartiness.
6. Finish with Cream
Lower the heat and stir in the light cream. Season with salt to taste. Heat gently without boiling to keep the chowder smooth and creamy.
Remove from heat, discard bay leaves, and serve warm.
Cooking Tips & Variations
This chowder is flexible and easy to customize depending on your preferences.
1. Sausage Options
- Use Italian sausage for bold flavor.
- Choose chicken or turkey sausage for a lighter version.
- Smoked sausage adds depth and a subtle smoky note.
2. Make It Thicker or Lighter
- For a thicker chowder, mash a few potato chunks directly in the pot.
- For a lighter soup, replace cream with whole milk or extra broth.
3. Add More Vegetables
Corn, peas, or chopped spinach can be stirred in near the end for added color and nutrition.
4. Herb Enhancements
Fresh thyme or parsley added just before serving brightens the dish and adds freshness.
5. Make Ahead Friendly
This chowder tastes even better the next day as flavors deepen, making it ideal for meal prep.
Storage & Serving Suggestions
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stove over low heat, stirring occasionally.
- If the chowder thickens too much, add a splash of broth or milk when reheating.
Serving Suggestions
Serve this chowder with:
- Crusty bread or dinner rolls
- A simple green salad
- Crackers or garlic toast
It’s filling enough to stand alone, but pairs beautifully with lighter sides.
Comforting Potato and Sausage Chowder is everything a cozy soup should be—rich, hearty, and deeply satisfying without being overwhelming. The combination of savory sausage, tender potatoes, and creamy broth creates a balanced dish that feels both rustic and refined.
Whether you’re cooking for a crowd or settling in for a quiet night at home, this chowder delivers warmth and comfort in every bowl. Simple ingredients, one pot, and timeless flavors make it a recipe you’ll come back to again and again.
FAQs
1. Can I make this chowder ahead of time?
Yes, it reheats beautifully and tastes even better the next day.
2. Can I freeze potato and sausage chowder?
It’s best enjoyed fresh or refrigerated, as cream-based soups can change texture when frozen.
3. What can I substitute for wild rice?
You can use white rice, brown rice, or barley, adjusting cooking time as needed.
4. How do I keep the chowder from curdling?
Avoid boiling after adding cream and reheat gently.
5. Can I make it dairy-free?
Yes, substitute the cream with unsweetened coconut milk or additional broth.
Creamy and hearty Potato and Sausage Chowder made with tender potatoes, wild rice, and savory sausage. A comforting one-pot soup perfect for cozy meals.
