Potato and Sausage Chowder is one of those dishes that brings me right back to a chilly evening in New York. I remember walking through a snow-lit sidewalk in the East Village, craving something warm and filling. I stopped by a cozy bistro where the kitchen smelled of onions, garlic, and simmering broth. A big bowl of creamy potato-sausage chowder restored me more than a coat ever could.
This recipe brings that same comfort into your home kitchen. Rich, creamy, hearty, and filled with savory sausage, tender potatoes, wild rice, and herbs — it’s the perfect one-pot meal for dinner. Whether you’re cooking for your family on a weeknight or need something to warm you through on a cold weekend, this chowder delivers.
Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
Table of Contents
What Makes This Potato and Sausage Chowder So Comforting
When you dip your spoon into this chowder, you’re greeted by creamy potatoes, savory sausage, and chewy wild rice. It’s the kind of dish that feels like a hug in a bowl.
Why Wild Rice Adds Heartiness to This Sausage Chowder
The inclusion of wild rice brings texture and a slightly nutty flavor that contrasts beautifully with the soft potatoes. It helps the chowder feel more substantial and filling — you won’t crave another course afterward. Because wild rice remains firmer than mashed potato chunks, each bite delivers a chew that makes the meal more satisfying.
Choosing the Right Sausage & Potatoes
Opt for plump sausages that release flavor as they brown — pork sausage or Italian-style works well. If you prefer leaner protein, turkey sausage or chicken sausage can stand in with good results.
For potatoes, Yukon Gold or russets both work. Yukon Gold will soften more evenly; russets tend to break down slightly and thicken the broth. If you prefer firmer texture, use firmer russets or even a waxier potato variety.
Ingredients You’ll Need for Potato and Sausage Chowder
Here’s what you’ll gather before you start cooking.
Main Ingredients
- Olive oil
- Sausages (about six links, removed from casing if desired)
- Onion, chopped
- Celery stalks, sliced
- Carrots, sliced
- Garlic cloves, minced
- Dried thyme
- All-purpose flour for thickening (roux)
- Chicken or vegetable stock
- Bay leaves
- Wild rice
- Potatoes, peeled and cubed
- Single or light cream (or half-and-half)
- Fresh parsley for garnish
- Salt & black pepper
Pantry Tips & Optional Add-Ins
You might have everything on hand already. If you want to lighten the dish, substitute light cream with half-and-half or even a lower-fat milk blend, though cream gives that classic richness. Add-ins like cubed bell peppers, chopped kale, or a sprinkle of shredded cheddar on top can elevate it.
Step-by-Step Cooking Instructions for Potato and Sausage Chowder
Follow these steps carefully for creamy, flavorful chowder.
Nutrition & Health Benefits of Potato and Sausage Chowder
Calories, Macros & Serving Size
This chowder yields about 6 servings. Calories per serving are roughly ~628 kcal per bowl under typical ingredient choices. Fat content can be around 41 g, with protein near 20 g and carbs including starch from potatoes and wild rice. (If you choose lower-fat cream or leaner sausage, those numbers shift downward.)
Lighter Swaps to Lower Calories
- Use turkey or chicken sausage instead of pork.
- Replace full-fat cream with half-and-half or a lighter milk-cream blend.
- Increase the veggie-to-sausage ratio.
- Reduce added salt, and consider low-sodium stock or broth.
These changes can lower fat and overall calorie load while preserving the hearty texture.
Variations & Customizations for This Chowder Recipe
Vegetarian or Leaner Protein Version
Swap sausages for plant-based sausage crumbles, or omit meat entirely and increase vegetables. Use vegetable broth. Add extra beans or lentils for protein.
Add-ins to Boost Flavor & Nutrition
- Stir in chopped kale or spinach toward the end.
- Add red bell pepper or corn for sweetness.
- Finish with shredded cheddar cheese or a sprinkle of crisp bacon bits for garnish (if diet allows).
You can also finish each bowl with a squeeze of lemon juice or a dash of hot sauce for brightness.
When to Serve This Potato and Sausage Chowder
Cozy Family Dinner or Cold-Weather Comfort
This chowder is perfect for chilly evenings, weekend comfort meals, or casual gatherings. It’s rich enough to stand alone, yet inviting enough to share.
Pairings & Serving Suggestions
Serve alongside crusty bread, warm rolls, or garlic bread. Pair with a simple green salad with vinaigrette to balance richness. For “hearty meal” status, you might set it with warm biscuits or roasted vegetables.
Troubleshooting & FAQ (Frequently Asked Questions)
How do I adjust the thickness?
If the chowder is too thin, mash a few potato chunks or add more flour slurry early on. If it’s too thick, stir in extra broth or water before cream.
Can I freeze or reheat this chowder?
Yes — after cooling, transfer leftovers to airtight containers. Freeze for up to 1–2 months. Reheat gently on the stove, stirring and adding a little broth to loosen if needed. Avoid overheating once cream is added.
What if I don’t have wild rice?
You can substitute brown rice or barley, though texture and cooking time may vary. Pre-cook that grain separately if necessary.
Can I lighten the cream?
Absolutely. Use half-and-half or even unsweetened nut milk blended with a bit of cornstarch. The flavor may change slightly, but you’ll reduce calories and fat.
Introduction
- Total Time: 1 hr 5 min
- Yield: 6 servings
Description
Creamy Potato and Sausage Chowder featuring browned sausage, potatoes, and wild rice in a savory herb broth.
Ingredients
- Olive oil
- Sausages (about six links, removed from casing if desired)
- Onion, chopped
- Celery stalks, sliced
- Carrots, sliced
- Garlic cloves, minced
- Dried thyme
- All-purpose flour for thickening (roux)
- Chicken or vegetable stock
- Bay leaves
- Wild rice
- Potatoes, peeled and cubed
- Single or light cream (or half-and-half)
- Fresh parsley for garnish
- Salt & black pepper
Instructions
- Brown the Sausage & Sauté Aromatics
Heat olive oil in a large pot. Crumble or slice your sausages and cook until browned, allowing their fat to flavor the base. Remove and set aside. - Sauté Vegetables
In the same pot, add onion, celery, and carrots. Cook slowly until the veggies soften. Add minced garlic and dried thyme, letting the aroma bloom for a minute. - Make the Roux
Sprinkle flour into the vegetables, stirring to create a paste. Cook it briefly (about 2 minutes) to remove the raw flour flavor and begin thickening. - Add Stock & Wild Rice
Gradually stir in stock until smooth. Add bay leaves and wild rice; bring the mixture to a simmer. Let it cook for about 30 minutes to allow the rice to soften and absorb flavor. - Add Potatoes & Finish Simmering
Once rice is tendering, add cubed potatoes and simmer another 15 minutes or until both potatoes and rice are fully cooked. - Stir in Cream & Season
Reduce heat to low. Pour in light cream or half-and-half. Season with salt and pepper. Warm through gently — avoid boiling after cream is added. - Serve with Garnish
Ladle into bowls and sprinkle chopped parsley on top. Serve hot with crusty bread or a fresh side salad.
Notes
Use turkey sausage & half-and-half to reduce fat. Freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner, Comfort Food
- Cuisine: American
Final Tips for Perfecting Your Potato and Sausage Chowder Every Time
- Always taste as you go: after cream is stirred in, adjust salt and pepper at gentle heat.
- Let the chowder rest a few minutes off heat before serving — the flavors meld as it cools slightly.
- Garnish last-minute with parsley to keep it green and fresh.
- Use high-quality stock or broth to deepen flavor without extra fat.
Serve hot with warm a crusty roll or garlic toast. Comfort food done right.
