There’s just something about a warm, creamy bowl of chowder that makes everything feel right in the world. Whether it’s a chilly evening or just one of those days where you crave something hearty and comforting, this Potato and Sausage Chowder is the perfect answer. Packed with flavor, loaded with tender potatoes, and made extra rich with cream and wild rice, this chowder is a bowl of pure comfort.

If you’re a fan of soups that feel like a big warm hug, this recipe will quickly become a staple in your kitchen. It’s easy to make, full of satisfying ingredients, and perfect for meal prepping or serving up for a cozy family dinner. So, grab your soup pot, and let’s get cooking!

Why You’ll Love This Potato and Sausage Chowder

• Incredibly Flavorful – The combination of juicy sausage, aromatic vegetables, and creamy broth makes every bite delicious.
• Rich and Hearty – With potatoes, wild rice, and sausage, this chowder is filling enough to be a complete meal.
• Easy to Make – A few simple steps, and you’ve got a homemade chowder that tastes like it came from a restaurant.
• Perfect for Leftovers – Like most soups, this chowder tastes even better the next day!

Ingredients You’ll Need

Here’s everything you need to make this delicious chowder:

• 1 tbsp olive oil – For cooking the sausage and veggies.
• 400g (6 sausages) of any flavor – Mild Italian, spicy, or even chicken sausage works great!
• 1 onion, chopped – Adds a deep, savory base flavor.
• 2 stalks celery, sliced – For extra texture and a bit of crunch.
• 2 carrots, sliced – Adds a natural sweetness to balance out the savory flavors.
• 2 cloves garlic, minced – Because every great soup starts with garlic!
• ½ tsp dried thyme – Brings a subtle, earthy note.
• 3 tbsp plain/all-purpose flour – Helps thicken the chowder.
• 1 liter (4 cups) chicken or vegetable stock – The flavorful base of your chowder.
• 2 bay leaves – Adds depth to the soup.
• 100g (½ cup) wild rice – For added texture and heartiness.
• 3 medium potatoes, peeled and cut into chunks – The star ingredient, making the chowder extra filling.
• 375ml (1 ½ cups) single/light cream or half-and-half – To create that creamy, dreamy texture.
• Salt and pepper to taste – Enhances all the flavors.
• Chopped fresh parsley (for garnish) – Adds a fresh finishing touch.

How to Make Potato and Sausage Chowder

Now that we have all our ingredients ready, let’s dive into the cooking process. It’s easy, straightforward, and absolutely worth it!

Step 1: Cook the Sausage

Start by heating 1 tablespoon of olive oil in a large soup pot over medium heat. While the oil warms up, remove the sausage from its casing. Break the sausage into smaller pieces and add them to the pot. Cook until it’s beautifully golden brown and fully cooked through. This should take about 5-7 minutes.

Pro Tip: If your sausage releases a lot of fat, feel free to drain the excess, but keep about 2 tablespoons in the pot—that’s where the flavor lives!

Once the sausage is cooked, transfer it to a separate plate and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for about 10 minutes, stirring occasionally. You want the veggies to soften and release their natural flavors.

Next, add the minced garlic and thyme, and cook for just 30 seconds until fragrant. Be careful not to burn the garlic!

Step 3: Create the Roux

Time to thicken things up! Sprinkle 3 tablespoons of flour evenly over the veggies. Stir well to combine with the oil in the pot, creating a paste-like consistency. Cook this mixture for 1-2 minutes—this helps get rid of the raw flour taste and makes the chowder extra rich and creamy.

Now, grab your cooked sausage and add it back into the pot.

Step 4: Build the Soup Base

Pour in a small amount of the chicken stock, stirring constantly to dissolve the flour mixture. This step prevents lumps from forming. Once smooth, pour in the rest of the 1 liter (4 cups) of stock.

Toss in the bay leaves and wild rice, then bring everything to a simmer. Let it cook over low to medium heat for about 30 minutes. The wild rice will start to soften, adding a great texture to the chowder.

Step 5: Add the Potatoes

Once the wild rice has been simmering for 30 minutes, add the chunked potatoes to the pot. Continue cooking for another 15 minutes, or until both the potatoes and the wild rice are tender.

Step 6: Make It Creamy

Now for the best part—adding the cream! Pour in 1 ½ cups of single/light cream (or half-and-half) and give everything a good stir. Season with salt and pepper to taste.

Let the chowder warm through for a couple more minutes, then remove it from the heat.

Step 7: Serve and Enjoy

Ladle the chowder into bowls and garnish with chopped fresh parsley for a pop of color and freshness. Serve with crusty bread or buttery biscuits, and enjoy the cozy comfort of this hearty dish!

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Tips for the Best Chowder Every Time

Making chowder isn’t complicated, but a few simple tricks can take your soup from good to absolutely amazing. Here’s what you need to know:

1. Choose the Right Sausage

The sausage you pick can change the entire flavor of your chowder. Here are some options:

• Mild Italian Sausage – Great for a classic, slightly herby taste.
• Spicy Sausage (Chorizo or Andouille) – If you like a little heat, this is the way to go!
• Chicken or Turkey Sausage – A lighter option if you want something lower in fat.
• Smoked Sausage – Adds a deep, smoky flavor that pairs beautifully with potatoes.

If you’re using sausage links instead of ground sausage, make sure to remove the casing before cooking.

2. Don’t Skip the Roux

The flour-based roux is what gives the chowder its signature thickness and creamy texture. To prevent a lumpy soup: ✔ Cook the flour for 1-2 minutes after adding it to the veggies.

• Add just a small amount of broth first, stirring constantly to create a smooth base before adding the rest.

This extra step makes all the difference in achieving a silky-smooth chowder.

3. Use Starchy Potatoes

The best potatoes for chowder are Yukon Gold or Russet potatoes. They break down slightly as they cook, creating an even creamier texture. If you use red potatoes, they will hold their shape better but won’t contribute as much thickness.

4. Let It Simmer

Good things take time! Allowing the soup to simmer for at least 30 minutes ensures the wild rice softens properly and absorbs all the delicious flavors. If you’re in a hurry, you can pre-cook the wild rice separately and add it in at the end.

5. Don’t Boil the Cream

When adding the cream at the end, lower the heat. Boiling dairy can cause it to curdle, so let it warm through gently before serving.

Tasty Variations & Add-Ons

Want to put your own twist on this chowder? Try one of these fun variations:

1. Make It Spicy

Add a pinch of red pepper flakes or ½ teaspoon of smoked paprika for an extra kick.
Use spicy Italian sausage or Andouille sausage for bold, zesty flavors.

2. Make It Extra Creamy

If you want an even richer chowder, swap half of the light cream for heavy cream. Another option? Stir in ½ cup of shredded cheddar cheese at the end for an extra indulgent finish.

3. Go Meatless

This chowder is just as delicious without the sausage! Simply replace the sausage with: ✔ Mushrooms – Sautéed for a meaty texture.

• White beans or chickpeas – For added protein.
• Corn & extra carrots – A slightly sweet twist!

Use vegetable broth instead of chicken broth, and you’ve got yourself a hearty vegetarian soup.

4. Try a Smoked Flavor

If you love smoky flavors, try:

• Using smoked sausage instead of regular.
• Adding a few drops of liquid smoke.
• Stirring in smoked gouda or cheddar cheese.

5. Add More Greens

For extra nutrition, stir in fresh spinach or kale during the last few minutes of cooking. They wilt down beautifully and add a lovely pop of color.

How to Store & Reheat Your Chowder

One of the best things about this chowder is that it tastes even better the next day! The flavors have time to meld together, making each bite richer and more flavorful.

Refrigeration

• Let the chowder cool completely before storing.
• Place in an airtight container and refrigerate for up to 4 days.
• Reheat on the stovetop over low heat, stirring occasionally.

Pro Tip: If the soup has thickened too much overnight, add a splash of broth or milk while reheating.

Freezing Instructions

Yes, you can freeze this chowder, but with one small trick! Dairy-based soups tend to separate when frozen, so if you plan to freeze, do this:

• Before adding the cream, remove the portion you want to freeze.
• Freeze the chowder without the cream in a freezer-safe container for up to 3 months.
• When ready to eat, thaw, reheat, and stir in fresh cream just before serving.

Perfect Pairings: What to Serve With This Chowder

This chowder is filling on its own, but pairing it with the right side can turn it into a truly spectacular meal.

1. Crusty Bread

A warm loaf of sourdough or French bread is perfect for dipping into this creamy chowder.

2. Garlic Butter Biscuits

Soft, buttery biscuits with a hint of garlic pair beautifully with the rich flavors of the chowder.

3. Simple Side Salad

A light green salad with a tangy vinaigrette balances the creaminess of the chowder.

4. Roasted Vegetables

Try roasted Brussels sprouts, asparagus, or green beans for a wholesome, hearty meal.

Frequently Asked Questions

1. Can I make this chowder in a slow cooker?

Absolutely! Here’s how:

• Brown the sausage and sauté the veggies in a pan first.
• Add everything except the flour and cream to the slow cooker.
• Cook on LOW for 6-7 hours or HIGH for 3-4 hours until the potatoes and rice are tender.
• Mix the flour with a bit of broth to make a slurry, stir it in, then add the cream. Let it cook for 30 more minutes before serving.

2. What can I use instead of wild rice?

If you don’t have wild rice, you can substitute it with:

• Brown rice – Similar texture but milder flavor.
• Quinoa – A great protein-packed alternative.
• Barley – Adds a nice chewiness.
• Cauliflower rice – If you want a low-carb version, add this at the very end of cooking.

3. Can I make this chowder dairy-free?

Yes! Swap out the cream for coconut milk, cashew cream, or a dairy-free creamer. The flavor will be slightly different, but it will still be deliciously creamy.

4. My chowder is too thick—how do I fix it?

No worries! Simply add more chicken broth or milk a little at a time until you reach your desired consistency. If you’re reheating leftovers, this is especially helpful since chowder tends to thicken in the fridge.

5. How can I make this chowder even healthier?

• Use chicken or turkey sausage
• Replace half of the potatoes with cauliflower for fewer carbs.
• Swap out the flour for cornstarch if you’re gluten-free.
• Add more veggies like zucchini, spinach, or bell peppers for extra nutrients.

6. What’s the best way to reheat chowder without it separating?

Stovetop method: Heat over low heat, stirring occasionally, until warmed through. If it’s too thick, add a splash of broth or milk.
Microwave method: Reheat in 30-second intervals, stirring between each, to prevent curdling.

7. Can I make this chowder ahead of time?

Yes! This chowder actually tastes better the next day because the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve.

Final Thoughts: Why This Chowder is a Must-Try

If you’ve made it this far, you’re officially a Potato and Sausage Chowder expert! This recipe is the ultimate cozy comfort food, perfect for chilly nights, meal prepping, or impressing guests with a restaurant-quality dish at home.

• Rich & Creamy – A hearty chowder with layers of flavor.
• Customizable – Swap ingredients to suit your taste or dietary needs.
• Meal-Prep Friendly – Enjoy it fresh or as leftovers throughout the week.

Whether you stick to the classic version or try one of the variations, I guarantee this chowder will become a favorite in your home.

Your Turn!

If you try this recipe, I’d love to hear about it! Leave a comment with your favorite variation, and don’t forget to share this cozy dish with family and friends. Happy cooking!

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