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Potato and Sausage Chowder

A creamy, cozy twist on classic chowder—with no seafood in sight!

When you think of chowder, you might picture stormy coastlines, fishing boats, and steaming bowls brimming with clams. But this version takes a delicious detour from tradition. We’re skipping the seafood and leaning into hearty, flavorful sausage for a rich and satisfying soup that’s just right for chilly nights.

Why You’ll Love This Recipe

Sausage makes a fantastic, no-fuss substitute for seafood in chowder. It’s easy to cook, budget-friendly, and adds deep, savory flavor to every spoonful. You can keep it simple with pork and leek sausage, or play around with something spicier like smoked sausage or paprika-seasoned links. This soup is easy to customize to your family’s tastes.

What Makes It a Chowder?

Chowder is a hearty soup style most commonly found in the Northeastern U.S. and Atlantic Canada. It’s known for a rich, creamy base and chunky textures—usually featuring potatoes, seafood, or vegetables. This version honors the creamy potato base but swaps in sausage for a comforting, modern spin.

Fun fact: Chowder recipes go back as far as the 16th century in European fishing villages. While this one breaks a few rules, it keeps the soul of chowder intact.

The Best Potatoes for Chowder

The secret to a great potato soup is—no surprise—the potatoes. For a naturally creamy texture, reach for Russets (or Maris Piper if you’re in the UK). If you want added texture, mix in a waxy potato like Yukon Gold for chunks that hold their shape.

For an extra creamy finish, use half-and-half or light cream. Want a smoother chowder? Blend half the soup for a mix of velvety base and bite-sized pieces.

Recipe Tips & Variations

  • Bacon Swap: Not a fan of sausage? Use chopped bacon instead for a smoky, savory twist.
  • Grains for Texture: Wild rice adds beautiful contrast and a chewy bite. You can also use brown rice or pearl barley.
  • Make it Gluten-Free: Use cornstarch instead of flour to thicken the soup.
  • Sweet Potato Option: Swap in sweet potatoes for a slightly sweeter flavor and faster cook time.
  • Creamy Alternatives: Use plant-based cream like soy or oat cream for a dairy-free option.
  • Taste as You Go: Always adjust your salt before serving for perfect seasoning.

Storage Notes

This soup is best enjoyed fresh! Potatoes can become grainy when frozen, so skip the freezer for this one. Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove.

More Cozy Soup Recipes to Try

Potato and Sausage Chowder Recipe

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 400g (about 6) sausages, any flavor
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • ½ tsp dried thyme
  • 3 tbsp all-purpose flour
  • 1 liter (4 cups) chicken or vegetable stock
  • 2 bay leaves
  • 100g (½ cup) wild rice
  • 3 medium potatoes, peeled and cubed
  • 375ml (1½ cups) light cream or half-and-half
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the Sausage
    Heat olive oil in a large soup pot over medium heat. Remove sausage from casings and crumble into the pot. Cook until golden and cooked through. Remove to a plate. If there’s too much fat, drain until only about 2 tablespoons remain in the pot.
  2. Sauté the Vegetables
    In the same pot, add onion, celery, and carrots. Cook for 10 minutes over low heat until softened. Stir in garlic and thyme and cook for another 30 seconds.
  3. Make the Roux
    Sprinkle flour over the vegetables and stir until it forms a paste. Cook for 2–3 minutes, stirring constantly.
  4. Simmer the Soup
    Slowly add a bit of the stock, stirring to combine with the roux. Add the rest of the stock, then stir in bay leaves and wild rice. Bring to a gentle simmer and cook for 30 minutes.
  5. Add Potatoes and Cream
    Stir in the cubed potatoes and cook for another 15 minutes, or until the potatoes and rice are tender. Return the sausage to the pot.
  6. Finish and Serve
    Pour in the cream, season with salt and pepper, and stir until heated through. Remove from heat. Serve hot, garnished with fresh parsley.