Description
Creamy Potato and Sausage Chowder made with savory sausage, tender potatoes, wild rice, and a creamy broth. A comforting, hearty soup perfect for cold weather.
Ingredients
1 tbsp olive oil
6 sausages (about 14 oz total, any flavor)
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
2 garlic cloves, minced
1/2 tsp dried thyme
3 tbsp all-purpose flour
4 cups chicken or vegetable broth
2 bay leaves
1/2 cup wild rice (about 3.5 oz)
3 medium potatoes, peeled and chunked
Salt, to taste
Instructions
1. Heat olive oil in a large soup pot over medium heat.
2. Remove sausages from their casings, add sausage meat to the pot, and break it up with a spatula.
3. Fry until the sausage is golden and cooked through, then remove to a plate.
4. If the sausage is fatty, pour off any excess fat, leaving about 2 tbsp for flavor.
5. Add chopped onion, celery, and carrots. Sauté over low heat for 10 minutes until softened.
6. Stir in garlic and thyme; cook for 30 seconds until fragrant.
7. Sprinkle flour over vegetables and fat, stirring to make a roux. Cook for 2 minutes.
8. Add broth gradually, mixing well to combine with the roux.
9. Add bay leaves and wild rice. Bring to simmer, cook for 30 minutes until rice softens.
10. Add chunked potatoes, cook for another 15 minutes until potatoes and rice are tender.
11. Pour in light cream or half and half, stirring until well combined.
12. Season with salt to taste. Heat gently, but do not boil.
13. Serve hot, optionally garnished with chopped fresh parsley.
Notes
For extra creaminess, use full-fat cream instead of half and half.
Let the chowder sit for at least 10 minutes after cooking for the best flavor.
Serve with crusty bread for a complete meal.