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On a crisp autumn evening, nothing lifts my spirits quite like a steaming bowl of creamy potato and sausage chowder. The rich aroma of sautéed vegetables mingles perfectly with savory sausage and tender potatoes, creating a heartwarming dish that feels like a cozy hug. This Potato and Sausage Chowder Bowl comes together effortlessly, making it ideal for busy weeknights or casual gatherings with family and friends. Not only is it a crowd-pleaser, but it’s also easily adaptable for different dietary needs—dairy-free or gluten-free, the choice is yours! So, are you ready to transform simple ingredients into a luscious comfort meal? Let’s dive into this delightful recipe!
Why is This Chowder So Irresistible?
Comforting Warmth: There’s something magical about a steaming bowl of this creamy potato and sausage chowder that warms the soul on chilly nights.
Endless Customization: Whether you prefer spicy sausage or love experimenting with different veggies, this recipe offers countless variations. You can even try it with swaps like Orange Chicken Panda for a unique twist!
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Quick and Convenient: Perfect for busy weeknights, this chowder comes together in about 40 minutes—ideal when time is of the essence.
Family-Friendly: It’s the ultimate family dish, appealing to both kids and adults alike. Pair it with a side of Garlic Potatoes for added delight!
Nutritious and Hearty: With hearty potatoes and savory sausage, each bowl is not only filling but also packed with nourishing ingredients, making it a guilt-free comfort food.
Potato and Sausage Chowder Ingredients
For the Base
• Olive Oil – Serves as the base for sautéing vegetables; can be substituted with canola or vegetable oil.
• Onion (1, chopped) – Adds depth and sweetness; shallots make a milder alternative.
• Celery (2 stalks, sliced) – Contributes crunch and aroma; leeks provide a subtler flavor.
• Carrots (2, sliced) – Infuses sweetness and vibrant color; any root veggie can fit in.
• Garlic (2 cloves, minced) – Boosts overall flavor; garlic powder works as a quick substitute.
For the Chowder
• Sausages (400g / 6 sausages) – The heart of the dish, offering rich protein; feel free to choose your favorite flavor.
• Dried Thyme (1/2 tsp) – Fills the chowder with herbal charm; use fresh thyme (1 tsp) for a fresher punch.
• All-Purpose Flour (3 tbsp) – Helps thicken the chowder; swap for corn flour for a gluten-free option.
• Chicken or Vegetable Stock (1 liter / 4 cups) – Acts as the liquid foundation; homemade or store-bought both work well.
• Bay Leaves (2) – Infuses aromatic flavor; remember to remove them before serving.
• Wild Rice (100g / 1/2 cup) – Adds great texture; can substitute with brown rice or pearl barley.
• Potatoes (3, medium, peeled and cut into chunks) – Key ingredient for warmth and comfort; Russet or Maris Piper are ideal.
• Single/Light Cream or Half and Half (375ml / 1 1/2 cups) – Ensures creaminess; plant-based cream offers a dairy-free twist.
• Salt and Pepper – To taste; crucial for elevating the overall flavor.
This delightful blend of ingredients comes together to create the perfect Potato and Sausage Chowder Bowl, making for a meal that’s comforting, nutritious, and incredibly satisfying.
Step‑by‑Step Instructions for Potato and Sausage Chowder Bowl
Step 1: Heat Oil
In a large soup pot, warm 2 tablespoons of olive oil over medium heat until it shimmers. This will create the ideal base for sautéing the vegetables. Keep an eye on the oil, ensuring it doesn’t smoke, as you prepare for the next steps.
Step 2: Cook Sausage
Remove the casings from 6 sausages and break the meat into bite-sized pieces. Add these to the pot and brown them for about 5–7 minutes, stirring occasionally until they are nicely golden. Once browned, transfer them to a plate and set aside, leaving the flavorful drippings in the pot.
Step 3: Sauté Vegetables
In the same pot, add one chopped onion, two sliced celery stalks, and two sliced carrots. Sauté the mixture for about 10 minutes, stirring often, until the vegetables have softened and the onion is translucent. You’ll notice an inviting aroma filling your kitchen, setting the stage for your creamy Potato and Sausage Chowder.
Step 4: Add Aromatics
Stir in two minced garlic cloves and half a teaspoon of dried thyme into the vegetable mixture. Cook for about 30 seconds until fragrant, ensuring the garlic doesn’t burn. This step enhances the flavor profile of your chowder, making it even more comforting and delightful.
Step 5: Make Roux
Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir well. Cook for about 2 minutes, allowing the flour to absorb moisture and create a roux that will thicken your chowder. The mixture will start to bubble slightly, indicating it’s ready for the next ingredient.
Step 6: Add Liquid
Gradually pour in 1 liter of chicken or vegetable stock while stirring continuously to avoid lumps. Toss in two bay leaves and half a cup of wild rice before bringing the chowder to a simmer. Lower the heat and let it simmer gently for about 30 minutes, allowing the flavors to meld beautifully.
Step 7: Cook Potatoes
After 30 minutes, add three medium chopped potatoes to the simmering chowder. Continue simmering for another 15 minutes, or until the potatoes are fork-tender. Stir occasionally to ensure the potatoes are well incorporated and soaking up all that delicious flavor.
Step 8: Finish with Cream
Once the potatoes are perfectly tender, stir in 375ml of single cream or half-and-half. Season to taste with salt and pepper, allowing it to warm through gently for an additional 5 minutes. This final touch adds smoothness and richness to your Potato and Sausage Chowder Bowl.
Step 9: Serve
Carefully remove the bay leaves from the chowder before serving. Ladle the hearty chowder into warm bowls, garnishing with freshly chopped parsley if desired. Serve immediately and enjoy the comfort of your delicious Potato and Sausage Chowder Bowl.
Potato and Sausage Chowder Variations
Feel free to explore these variations and make this chowder your own delicious creation!
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Sausage Swap: Change the sausage to spicy chorizo for a flavorful kick. The bold spices will elevate the dish beautifully.
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Vegan Version: Use plant-based sausage and almond or coconut milk for a creamy, dairy-free chowder that everyone will enjoy without missing out on creamy goodness!
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Veggie Boost: Add diced zucchini or bell peppers for extra color and flavor. These veggies will incorporate seamlessly, providing delightful pops of freshness.
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Heat It Up: Toss in some diced jalapeños or a sprinkle of red pepper flakes if you like a little heat. This adds an exciting zing to each bowl!
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Grain Alternative: For a gluten-free option, replace wild rice with quinoa. It cooks quickly and brings its own lovely nuttiness to the chowder.
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Herbal Infusion: Fresh herbs like dill or parsley can replace thyme, offering a bright twist. Each spoonful will evoke a garden-fresh taste, enhancing your chowder experience.
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Sweet Potato Sub: Try sweet potatoes instead of white potatoes for a hint of sweetness and added nutrition. The vibrant orange color makes everything more inviting.
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Creamy Twist: Incorporate a splash of sherry or white wine before adding the cream for a sophisticated depth of flavor—it’s the kind of secret that will impress your guests!
By weaving in these variations, you’ll transform the comforting Potato and Sausage Chowder into something uniquely yours. And for more ideas, why not pair it with some homemade bread or even explore delightful options like Savory Cheesy Sausage bites on the side? Enjoy your culinary adventure!
Expert Tips for Potato and Sausage Chowder
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Seasoning Check: Always taste and adjust seasoning before serving to ensure your chowder is flavorful; it can make a significant difference.
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Consistency Control: If your chowder becomes too thick during cooking, simply add a bit more stock to reach the desired consistency.
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Prepare in Advance: For quick meals, chop your vegetables and cook the sausage a day ahead. This will save you time on busy weeknights.
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Creamy Texture: For a smoother chowder, consider blending half of it before adding cream, giving you that luxurious texture everyone loves.
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Vegetable Substitutions: Feel free to add what you have on hand! Using extra veggies like corn or peas can enhance the nutrition of your Potato and Sausage Chowder Bowl.
What to Serve with Creamy Potato and Sausage Chowder
Cozy up your mealtime with delicious accompaniments that enhance the heartwarming flavors of this chowder.
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Fresh Garden Salad: A crisp salad with mixed greens and your favorite vegetables provides a refreshing contrast to the rich chowder.
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Garlic Bread: Warm, buttery garlic bread is perfect for dipping, soaking up every last bit of chowder, and adding a satisfying crunch.
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Cheesy Biscuits: Fluffy, cheesy biscuits not only complement the chowder but also add a delightful texture, making every bite a treat.
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Roasted Vegetables: A side of roasted seasonal vegetables enhances the meal, balancing the creamy chowder with a touch of natural sweetness and flavor.
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Savory Cornbread: Serve alongside cornbread for a classic pairing; its sweetness contrasts beautifully with the savory chowder, creating a delightful harmony.
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Chardonnay or Light Beer: A chilled glass of Chardonnay or a light, crisp beer will cut through the richness, refreshing your palate while you savor every comforting spoonful.
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Apple Crisp: For dessert, warm apple crisp topped with vanilla ice cream will round out your meal on a sweet note, echoing the cozy vibes of the chowder.
How to Store and Freeze Potato and Sausage Chowder
Fridge: Store leftover chowder in an airtight container for up to 3 days, ensuring it’s completely cooled before sealing.
Freezer: If you want to save some for later, freeze the chowder in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over low heat, adding a splash of broth or water if it thickens too much during storage. Stir well to revive that creamy texture!
Airtight Guidelines: Ensure the chowder is in a tightly sealed container to prevent freezer burn and preserve flavor, making your Potato and Sausage Chowder Bowl as delightful as the day you made it.
Make Ahead Options
These Potato and Sausage Chowder Bowls are perfect for meal prep enthusiasts! You can chop your vegetables and cook the sausage up to 24 hours in advance; simply store them separately in the refrigerator to maintain freshness. Additionally, the roux and stock base can be prepared up to 3 days ahead, making the assembly a breeze when you’re ready to cook. To finish, simply reheat the prepared components in a large pot, add the potatoes and cream, and simmer until heated through. This way, you’ll enjoy a delicious, comforting meal that feels just as vibrant and delicious as if it were made fresh!
Potato and Sausage Chowder Recipe FAQs
What type of potatoes should I use for the chowder?
I recommend using Russet or Maris Piper potatoes as they provide a nice texture and creaminess. They break down just enough to thicken the chowder while still offering some chunkiness.
How can I store the chowder for later?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before sealing to maintain the best flavors and prevent spoilage.
Can I freeze Potato and Sausage Chowder?
Absolutely! To freeze, pour the cooled chowder into individual portions in airtight containers or freezer bags. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating it on the stove.
What should I do if the chowder is too thick?
If your chowder turns out too thick, simply add a splash of chicken or vegetable stock while reheating on low heat. Stir gently to combine until you reach your desired consistency.
Is this chowder suitable for a gluten-free diet?
Yes! You can make this chowder gluten-free by substituting the all-purpose flour with corn flour or a gluten-free flour blend. This way, everyone can enjoy this cozy Potato and Sausage Chowder Bowl without worry.
Can I use different types of sausage in the recipe?
Very much! Feel free to mix things up with your favorite sausage—be it spicy Italian, kielbasa, or even turkey sausage. Each option will bring its own unique flavor and character to your chowder!
Warm and Hearty Potato and Sausage Chowder Bowl Delight
Ingredients
Equipment
Method
- In a large soup pot, warm 2 tablespoons of olive oil over medium heat until it shimmers.
- Remove the casings from 6 sausages and break the meat into bite-sized pieces. Add these to the pot and brown them for about 5–7 minutes, stirring occasionally until they are nicely golden.
- In the same pot, add one chopped onion, two sliced celery stalks, and two sliced carrots. Sauté the mixture for about 10 minutes until softened.
- Stir in two minced garlic cloves and half a teaspoon of dried thyme into the vegetable mixture. Cook for about 30 seconds until fragrant.
- Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir well. Cook for about 2 minutes.
- Gradually pour in 1 liter of chicken or vegetable stock while stirring continuously. Toss in two bay leaves and half a cup of wild rice before bringing to a simmer.
- After 30 minutes, add three medium chopped potatoes to the chowder. Continue simmering for another 15 minutes, or until fork-tender.
- Stir in 375ml of single cream or half-and-half. Season to taste and warm through gently for an additional 5 minutes.
- Carefully remove the bay leaves before serving. Ladle into warm bowls and serve immediately.
