Creamy Potato and Sausage Chowder is the ultimate cozy comfort food. With tender chunks of potato, rich broth, savory smoked sausage, and a splash of cream, this chowder is hearty, satisfying, and perfect for chilly days. It’s a one-pot wonder that delivers layers of flavor with every spoonful.
This chowder skips seafood in favor of smoky, seasoned sausage, giving it a rustic and comforting profile. Add in wild rice for texture, vegetables for depth, and cream for a velvety finish, and you’ve got a soup that’s both easy to make and impossible to resist.
Why You’ll Love This Chowder
- Hearty & Filling: Packed with potatoes, sausage, and wild rice.
- Easy One-Pot Meal: Minimal cleanup and big flavor.
- Rich & Creamy: Light cream makes it extra cozy.
- Customizable: Adjust veggies, seasoning, or sausage type.
- Great Leftovers: Tastes even better the next day!
Time Needed
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
Ingredients
- 1 tbsp olive oil
- 6 smoked poultry sausages (about 400g)
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- ½ tsp dried thyme
- 3 tbsp all-purpose flour
- 4 cups (1 liter) chicken or vegetable stock
- 2 bay leaves
- ½ cup (100g) wild rice
- 3 medium potatoes, peeled and cut into chunks
- 1½ cups (375ml) light cream or half-and-half
- Salt and pepper to taste
How to Make Potato and Sausage Chowder
1️⃣ Brown the Sausage
Heat olive oil in a large soup pot. Remove sausages from casing, crumble, and cook until golden. Set aside.
2️⃣ Sauté Vegetables
In the same pot, cook onion, celery, and carrots over low heat for 10 minutes. Add garlic and thyme; stir for 30 seconds.
3️⃣ Make the Roux
Sprinkle in flour, stirring to create a paste. Cook 2 minutes, then return sausage to the pot.
4️⃣ Add Liquid & Simmer
Slowly stir in stock, breaking up any lumps. Add bay leaves and wild rice. Simmer over medium-low heat for 30 minutes.
5️⃣ Add Potatoes
Add cubed potatoes and cook another 15 minutes until tender.
6️⃣ Finish with Cream
Stir in light cream. Season with salt and pepper. Let it heat through without boiling.
7️⃣ Serve & Enjoy
Ladle into bowls and top with chopped parsley if desired.
Tips & Variations
- No Wild Rice? Substitute with brown rice, barley, or even small pasta.
- Want It Thicker? Mix 1 tbsp cornstarch with water and stir in during the last simmer.
- Vegetarian Option: Use veggie stock and a plant-based sausage alternative.
- Spice It Up: Add a pinch of chili flakes or a splash of hot sauce.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended—potatoes can become grainy when thawed.
Nutrition Info (Per Serving)
- Calories: 628 kcal
- Carbs: 45g
- Protein: 20g
- Fat: 41g
- Fiber: 5g
- Sodium: 1048mg
Final Thoughts
This Creamy Potato and Sausage Chowder is your cold-weather hero. It’s rustic, comforting, and packed with flavor—perfect for family dinners, meal prep, or cozy nights in. With easy swaps and rich texture, it’s a go-to recipe that’s sure to become a favorite. Serve it with crusty bread, and you’ve got a meal that warms from the inside out.
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Creamy Potato and Sausage Chowder
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Creamy Potato and Sausage Chowder is the ultimate cozy comfort food. With tender chunks of potato, rich broth, savory smoked sausage, and a splash of cream, this chowder is hearty, satisfying, and perfect for chilly days. It’s a one-pot wonder that delivers layers of flavor with every spoonful.
Ingredients
- 1 tbsp olive oil
- 6 smoked poultry sausages (about 400g)
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- ½ tsp dried thyme
- 3 tbsp all-purpose flour
- 4 cups (1 liter) chicken or vegetable stock
- 2 bay leaves
- ½ cup (100g) wild rice
- 3 medium potatoes, peeled and cut into chunks
- 1½ cups (375ml) light cream or half-and-half
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot. Remove sausages from casing, crumble, and cook until golden. Set aside.
- In the same pot, cook onion, celery, and carrots over low heat for 10 minutes. Add garlic and thyme; stir for 30 seconds.
- Sprinkle in flour, stirring to create a paste. Cook 2 minutes, then return sausage to the pot.
- Slowly stir in stock, breaking up any lumps. Add bay leaves and wild rice. Simmer over medium-low heat for 30 minutes.
- Add cubed potatoes and cook another 15 minutes until tender.
- Stir in light cream. Season with salt and pepper. Let it heat through without boiling.
- Ladle into bowls and top with chopped parsley if desired.
Notes
Use brown rice, barley, or pasta instead of wild rice. Thicken with cornstarch if desired. Swap in veggie stock and plant-based sausage for vegetarian. Spice it up with chili flakes or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 628
- Sugar: 6g
- Sodium: 1048mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Creamy Potato and Sausage Chowder, wild rice soup, smoked sausage soup, comfort food