Potato and Sausage Chowder

A bowl of potato and sausage chowder delivers cozy comfort in every creamy, savory spoonful. Smoky sausage, hearty potatoes, and wild rice create a soul-warming twist on the classic chowder.

This version skips the seafood and leans into rustic, earthy flavors. It’s perfect for chilly evenings, feeding a crowd, or reheating for next-day lunches.

Star Ingredients in Potato and Sausage Chowder

• Sausages – The backbone of flavor; choose herby, spicy, or smoky depending on your mood.
• Potatoes – Creamy chunks melt into the broth, thickening it naturally and adding a satisfying bite.
• Wild Rice – Adds texture, a nutty flavor, and visual contrast to the creamy base.
• Onion, Carrots, and Celery – This aromatic trio builds depth and brings natural sweetness.
• Cream (or Half and Half) – Adds silkiness and rounds out the savory base with indulgent richness.
• Garlic and Thyme – A flavor duo that adds warmth and earthy complexity.

How to Make Potato and Sausage Chowder

Start by browning your sausage in olive oil until golden and cooked through—this step builds major flavor. Remove the sausage, then cook the onion, carrots, and celery in the same pot.

Once softened, stir in garlic and thyme, followed by flour to create a quick roux. Gradually whisk in chicken or vegetable stock to form the base.

Return the sausage to the pot, add bay leaves and wild rice, and simmer until the rice starts to tenderize. Stir in the potatoes and continue cooking until everything is soft and hearty.

Finish with a generous pour of cream, warm through, then season to taste. Fresh parsley on top gives it a pop of color and brightness.

Kitchen Know-How: Tips and Flavor Twists

For a smokier chowder, swap sausages with chopped bacon or kielbasa. Both introduce rich umami and a subtly different character. If you’re craving a lighter version, try sweet potatoes—they soften faster and bring a gentle sweetness that balances the sausage beautifully.

Wild rice lends texture and depth, but don’t hesitate to substitute with brown rice or pearl barley for a more budget-friendly bowl. Each grain holds its bite, adding to the soup’s rustic charm.

Want it gluten-free? Corn flour works just as well as plain flour for thickening. And for a dairy-free spin, plant-based cream like oat or soy delivers the same luscious finish.

Don’t skip the final seasoning—this chowder sings when properly salted. A dash of black pepper or even smoked paprika can further lift the flavor.

Storing & Reheating Leftovers

Chowder That Lasts
Cool leftovers completely before transferring to an airtight container. Refrigerate for up to 4 days. This chowder thickens as it sits, so add a splash of broth or water when reheating.

To freeze, ladle into freezer-safe containers—leaving space for expansion—and freeze for up to 2 months. Defrost overnight in the fridge before reheating gently on the stovetop over low heat. Avoid boiling after adding cream, as it may split.

Potato and Sausage Chowder

Indulge in the comforting richness of this hearty chowder where tender potatoes and savoury sausage take centre stage in a velvety broth. A delightful twist on the classic seafood version, this soup delivers rustic flavour with every spoonful.

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

• 3 medium potatoes peeled and cut into chunks
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 375 ml 1½ cups single/light cream or half and half
• 2 carrots sliced
• 1 onion chopped
• 400 g approximately 6 sausages, any flavour
• 1 litre 4 cups chicken or vegetable stock
• 2 stalks celery sliced
• ½ teaspoon dried thyme
• 2 bay leaves
• Salt to taste
• 100 g ½ cup wild rice
• 3 tablespoons plain/all-purpose flour

Instructions

 

• Warm the olive oil in a large soup pot over medium heat. Remove sausage casings and crumble the meat directly into the pot, browning until thoroughly cooked and golden, then transfer to a plate. If there is excessive fat, discard all but 2 tablespoons.
• In the same pot, add the chopped onion, sliced celery, and carrots. Sauté gently for 10 minutes. Incorporate the minced garlic and thyme, cooking briefly until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and stir thoroughly to form a roux; cook for a few minutes until the flour is absorbed.
• Return the browned sausage to the pot. Add a small amount of the stock to deglaze and integrate the roux, stirring until smooth. Gradually pour in the remaining stock, then add bay leaves and wild rice. Bring the mixture to a gentle simmer and cook over low to medium heat for 30 minutes.
• Introduce the cubed potatoes to the simmering soup and continue cooking for an additional 15 minutes, or until both potatoes and wild rice are tender. Stir in the cream, season with salt and pepper, and allow the soup to warm through. Remove from heat and serve garnished with chopped fresh parsley, if desired.

Notes

For a smoky variation, bacon can be used instead of sausage. Brown rice or pearl barley may replace wild rice for a more economical option. Substitute cornflour to make the soup gluten-free. Sweet potatoes are a suitable and faster-cooking alternative to regular potatoes. For a dairy-free version, use a plant-based cream such as soy. Adjust salt to taste before serving.