Description
Hearty potato and sausage chowder brings comfort from first spoonful. Creamy broth, tender potatoes, and savory sausage meld together, promising warmth that wraps you in delicious satisfaction.
Ingredients
Scale
Protein and Base Ingredients:
- 400 g (14.1 ounces) sausages, any variety
- 3 medium potatoes, peeled and cut into chunks
- 100 g (½ cup) wild rice
Vegetables and Aromatics:
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- 2 bay leaves
Liquid and Thickening Ingredients:
- 750 ml (3 cups) chicken or vegetable stock
- 375 ml (1 ½ cups) single or light cream, or half-and-half
- 3 tablespoons plain or all-purpose flour
- Salt, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat a large soup pot over medium heat and drizzle olive oil to coat the bottom, ensuring even coverage.
- Remove the casing from the sausage and crumble the meat into the heated pot, cooking until the pieces turn a rich golden brown and develop a crispy exterior.
- Transfer the browned sausage to a separate plate, leaving behind the flavorful rendered fat in the pot.
- Add finely chopped onions, diced celery, and sliced carrots to the same pot, sautéing for approximately 10 minutes until the vegetables become soft and translucent.
- Introduce minced garlic and fresh thyme leaves, stirring to distribute the aromatic ingredients evenly throughout the vegetable mixture.
- Sprinkle all-purpose flour over the vegetables, carefully stirring to create a smooth, cohesive paste that will help thicken the chowder.
- Cook the flour-coated vegetables for 2 minutes to eliminate the raw flour taste and develop a deeper flavor profile.
- Gradually pour in chicken stock, whisking continuously to prevent lumps and ensure a silky smooth consistency.
- Add bay leaves and wild rice to the pot, bringing the mixture to a vigorous boil before reducing the heat to a gentle simmer.
- Allow the rice to cook for 30 minutes, stirring occasionally to prevent sticking.
- Introduce cubed potatoes to the pot and continue cooking for an additional 15 minutes until both the rice and potatoes are tender and fully cooked.
- Pour in heavy cream, creating a rich and luxurious base for the chowder.
- Season with kosher salt and freshly ground black pepper to taste, adjusting the flavors as needed.
- Warm the chowder through, ensuring all ingredients are heated evenly.
- Garnish with freshly chopped parsley for a pop of color and fresh herb flavor before serving hot.
Notes
- Elevate your comfort food game with this hearty chowder that transforms simple ingredients into a soul-warming meal.
- Prepping vegetables in advance cuts down cooking time and ensures a smooth, stress-free kitchen experience.
- Wild rice adds unexpected texture and nutritional boost, making this chowder more than just another potato soup.
- Homemade versions always taste better than store-bought, with fresher ingredients and personalized seasoning.
- Leftovers taste even more delicious the next day as flavors continue to meld and develop in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg