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–+ servings
Potato and Sausage Chowder Bowl

Warm and Hearty Potato and Sausage Chowder Bowl Delight

Savor the heartwarming flavors of this Potato and Sausage Chowder Bowl, perfect for a cozy meal any night.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dishes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Can be substituted with canola or vegetable oil.
  • 1 Onion, chopped Shallots make a milder alternative.
  • 2 stalks Celery, sliced Leeks provide a subtler flavor.
  • 2 Carrots, sliced Any root veggie can fit in.
  • 2 cloves Garlic, minced Garlic powder works as a quick substitute.
For the Chowder
  • 400 g Sausages The heart of the dish, offering rich protein.
  • 1/2 tsp Dried Thyme Use fresh thyme (1 tsp) for a fresher punch.
  • 3 tbsp All-Purpose Flour Swap for corn flour for a gluten-free option.
  • 1 liter Chicken or Vegetable Stock Homemade or store-bought both work well.
  • 2 Bay Leaves Remember to remove them before serving.
  • 100 g Wild Rice Can substitute with brown rice or pearl barley.
  • 3 Potatoes, medium, peeled and cut into chunks Russet or Maris Piper are ideal.
  • 375 ml Single/Light Cream or Half and Half Plant-based cream offers a dairy-free twist.
  • Salt and Pepper To taste; crucial for elevating the overall flavor.

Equipment

  • soup pot

Method
 

Directions
  1. In a large soup pot, warm 2 tablespoons of olive oil over medium heat until it shimmers.
  2. 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.
  3. 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.
  4. Stir in two minced garlic cloves and half a teaspoon of dried thyme into the vegetable mixture. Cook for about 30 seconds until fragrant.
  5. Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir well. Cook for about 2 minutes.
  6. 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.
  7. After 30 minutes, add three medium chopped potatoes to the chowder. Continue simmering for another 15 minutes, or until fork-tender.
  8. Stir in 375ml of single cream or half-and-half. Season to taste and warm through gently for an additional 5 minutes.
  9. Carefully remove the bay leaves before serving. Ladle into warm bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Always taste and adjust seasoning before serving. Consider blending half of it before adding cream for a smoother texture.

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