Name: Comfort Food
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: Soup
Ingredients: 1 tbsp olive oil.; 400g (6) sausages, any flavor.; 1 onion, chopped.; 2 stalks celery, sliced.; 2 carrots, sliced.; 2 cloves garlic, minced.; 1/2 tsp dried thyme.; 3 tbsp plain/all-purpose flour.; 750ml (3 cups) chicken or vegetable stock.; 2 bay leaves.; 100g (1/2 cup) wild rice.; 3 medium potatoes, peeled and cut into chunks.; 375ml (1 1/2 cups) single/light cream or half and half.; Salt to taste.

This Potato and Sausage Chowder is a creamy, filling soup perfect for cold days. It’s made with savory sausage, tender potatoes, wild rice, and a touch of cream. Seasoned with thyme and garlic, this chowder is rich in flavor and perfect for a cozy night in. Serve it with chopped fresh parsley for a hint of freshness!

This hearty Potato and Sausage Chowder is the ultimate comfort food, packed with savory sausage, tender potatoes, and a creamy, flavorful broth. Ideal for chilly evenings, this chowder warms you up with every spoonful and is perfect for satisfying any appetite.

INGREDIENTS

Olive Oil: Used for sautéing the sausage and vegetables, adding a light, flavorful base.
Sausages (any flavor): The star of this chowder, sausage adds richness and a savory flavor, perfect for a hearty soup.
Onion (chopped): Provides a mild, sweet flavor that complements the sausage and enhances the broth’s depth.
Celery (sliced): Adds a subtle crunch and a hint of earthy flavor to the chowder.
Carrots (sliced): Adds natural sweetness and texture to balance the savory notes of the sausage.
Garlic (minced): Essential for flavor, garlic infuses the soup with aromatic richness.

Additional Ingredients

Dried Thyme: Adds an herbal note that complements the other flavors and enhances the chowder’s depth.
All-Purpose Flour: Helps thicken the broth, giving it a creamy, chowder-like texture.
Chicken or Vegetable Stock: Forms the base of the soup, keeping it flavorful and savory.
Bay Leaves: Adds subtle, aromatic flavor to the broth as it simmers.
Wild Rice: Provides a chewy texture and earthy flavor, making the chowder heartier.
Potatoes (peeled and cut into chunks): These make the chowder creamy and filling, blending perfectly with the broth.

INSTRUCTIONS

Step 1: Sauté the Sausage: Heat olive oil in a large soup pot over medium heat. Remove the sausage from its casing and add it to the pot. Use a spatula to break up the sausage into smaller pieces, cooking until golden and fully cooked through. Transfer the cooked sausage to a separate plate. (If your sausage is very fatty, remove any excess fat, leaving about 2 tablespoons in the pot.)
Step 2: Cook the Vegetables: In the same pot, add the chopped onion, celery, and sliced carrots. Cook over low heat for 10 minutes until softened, stirring occasionally to prevent sticking. Add the minced garlic and thyme, and cook for an additional 30 seconds, allowing the flavors to meld.
Step 3: Create the Roux: Sprinkle the flour over the softened vegetables, stirring to coat them evenly. Continue cooking for a couple of minutes, allowing the flour to form a paste-like texture with the fat in the pot.
Step 4: Add Broth and Rice: Return the cooked sausage to the pot. Gradually pour in a small amount of the chicken or vegetable stock, stirring constantly to combine with the roux and create a smooth mixture. Add the remaining stock, bay leaves, and wild rice. Stir well and bring the mixture to a simmer over low to medium heat. Allow it to cook for 30 minutes, stirring occasionally.
Step 5: Add Potatoes: Add the peeled and cubed potatoes to the pot. Continue cooking for an additional 15 minutes, or until the wild rice and potatoes are tender and fully cooked through.
Step 6: Finish with Cream: Pour in the single or light cream, stirring gently to combine. Season with salt and pepper to taste, allowing the cream to warm through the soup without boiling.
Step 7: Serve: Remove the bay leaves, then ladle the chowder into bowls. Garnish with chopped fresh parsley for a burst of color and added freshness. Enjoy your hearty and comforting Potato and Sausage Chowder!

Serving and Storage Tips

Serve Potato and Sausage Chowder hot, garnished with fresh chopped parsley for color and freshness.
This chowder pairs wonderfully with crusty bread or a side salad for a complete meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a pot over low heat, adding a splash of stock or water if the chowder has thickened.

Helpful Notes

For a thicker chowder, mash some of the potatoes with a fork before serving.
Adjust the creaminess by adding more or less cream, depending on your preference.
If the sausage used is particularly salty, reduce the amount of added salt and adjust at the end.

Tips from Well-Known Chefs

Chef Julia Child recommends cooking the vegetables slowly to deepen their flavors before adding the broth.
Chef Thomas Keller suggests using fresh thyme and bay leaves for a more aromatic flavor in soups and chowders.
Chef Ina Garten advises using homemade or high-quality stock for the best results in soups and stews.

Why You'll Love This Recipe

This Potato and Sausage Chowder is hearty and creamy, perfect for cold-weather meals.
It’s easy to prepare, with simple ingredients that create rich, comforting flavors.
The combination of savory sausage, tender potatoes, and wild rice makes this dish filling and satisfying.

Variations

For a vegetarian version, replace sausage with smoked tofu and use vegetable stock.
Switch to turkey or chicken sausage for a lighter option with similar flavor.
Add leafy greens like spinach or kale at the end of cooking for extra nutrients and color.