When the weather turns chilly, there’s nothing quite like a warm, hearty bowl of chowder to lift your spirits. This potato and sausage chowder is rich, creamy, and packed with smoky flavor from the beef sausage. It’s the kind of meal that fills your kitchen with an inviting aroma and fills your belly with pure comfort. The combination of tender potatoes, savory sausage, and a touch of wild rice makes this chowder a satisfying treat that’s easy enough to whip up on a weeknight but special enough for a cozy weekend meal.

I first made this chowder on a cold evening when I was craving something hearty and nourishing but didn’t feel like spending hours in the kitchen. As the chowder simmered, the rich, savory smell filled the house, and I knew I’d found a new favorite. The wild rice adds a lovely texture and a bit of nuttiness, while the cream makes it irresistibly smooth. Ever since, it’s been my go-to recipe for chilly nights, a real crowd-pleaser that always hits the spot.

A little background on chowder

Chowder has a long history as a fisherman’s meal, traditionally made with seafood, potatoes, and cream. The word “chowder” actually comes from the French word “chaudière,” which refers to the cauldrons used to make these hearty stews. Over time, chowder recipes have evolved, and now you can find variations featuring different meats, vegetables, and grains. This version uses smoked beef sausage and wild rice, giving the chowder a rustic, smoky flavor that pairs perfectly with the creamy broth and tender potatoes. While it’s not a traditional seafood chowder, this adaptation is just as satisfying and maybe even a little easier for landlocked cooks to pull together!

Let’s talk ingredients: What makes this chowder so good

Smoked beef sausage: The star of the dish, smoked beef sausage brings a deep, savory flavor that infuses the whole chowder. If you can’t find smoked beef sausage, you could use another type of smoked sausage, like turkey sausage, but the beef gives it that extra punch.
Potatoes: These are the backbone of any chowder, providing a creamy, starchy base. I recommend using Yukon Gold or russet potatoes, as they hold up well in soups. If you’re in a pinch, you could even leave the skin on for a more rustic texture.
Wild rice: Wild rice adds a subtle, earthy flavor and a nice bite to the soup, making it more filling. If you don’t have wild rice, brown rice can work as a substitute, though it won’t have quite the same flavor.
Cream or half-and-half: The cream adds richness and turns this soup into a true comfort food. Half-and-half is a slightly lighter option, but if you want to go all out, feel free to use full cream for extra decadence!
Onion, celery, and carrot: This trio, known as mirepoix, forms the flavorful base of the chowder. They add a touch of sweetness and depth, balancing the smoky sausage beautifully.
Garlic and thyme: These aromatics enhance the savory flavors, with thyme adding a subtle earthiness. Fresh thyme works great if you have it, but dried thyme is more than fine in this recipe.

Kitchen gear: What you’ll need

For this chowder, you don’t need any fancy equipment, just a few basics:

A large soup pot or Dutch oven: This will allow you to cook everything in one pot, building flavors as you go. A heavy-bottomed pot is ideal because it distributes heat evenly, preventing the chowder from sticking or burning.
Wooden spoon or spatula: Perfect for breaking up the sausage as it cooks and stirring the soup without scratching your pot.
A sharp knife and cutting board: Essential for chopping up your veggies and sausage. Take your time with the chopping—it’s oddly therapeutic!
Measuring cups and spoons: While this recipe doesn’t require exact measurements, especially for the veggies, you’ll want to measure the broth and cream to get the right consistency.

Step-by-step: Making the perfect potato and sausage chowder

Cook the sausage
Start by heating up a tablespoon of olive oil in your soup pot over medium heat. Remove the casing from the smoked beef sausage if needed, then break it up with your spatula as it cooks. You want it to get golden brown and slightly crispy on the outside, which should take about 5-6 minutes. Once it’s cooked through, remove the sausage to a plate and set it aside. (If there’s a lot of fat left in the pot, drain off a bit, but leave a couple of tablespoons for flavor.)
Sauté the vegetables
In the same pot, add the diced onion, celery, and carrots. Cook these for about 10 minutes, stirring occasionally, until they start to soften and become fragrant. Add the minced garlic and dried thyme, cooking for another 30 seconds until everything smells deliciously aromatic.
Create the roux
Sprinkle the flour over the sautéed veggies and stir it in well. You’re aiming to create a paste that will thicken the chowder. Let it cook for a couple of minutes to get rid of the raw flour taste—don’t skip this step, as it really adds to the depth of flavor.
Deglaze and simmer
Pour in a little bit of the chicken or vegetable broth, stirring as you go to dissolve the roux. Then add the rest of the broth, along with the bay leaves and wild rice. Bring the mixture to a simmer over low to medium heat and let it cook for about 30 minutes, stirring occasionally.
Add the potatoes
After 30 minutes, add the diced potatoes. Continue to cook for another 15 minutes or until both the potatoes and the wild rice are tender.
Finish with cream
Stir in the cream or half-and-half and season with salt to taste. Let the cream warm through, then remove the pot from heat. Give it a final stir, and your chowder is ready to serve!

Variations and adaptations to try

Vegetarian option: Omit the sausage and add more wild rice or even some hearty mushrooms, like portobellos, for a meaty texture and flavor.
Gluten-free: Use a gluten-free flour blend or cornstarch in place of the flour. The cornstarch should be mixed with a bit of water to make a slurry before adding it to the soup.
Dairy-free: Replace the cream with coconut milk for a dairy-free twist. It will give the chowder a slightly tropical flavor, which pairs surprisingly well with the smoked sausage.
Spicy version: If you like a bit of heat, add a pinch of red pepper flakes along with the garlic and thyme, or drizzle a little hot sauce on top before serving.
Extra veggies: Feel free to add chopped kale or spinach in the last few minutes of cooking. These greens add a pop of color and a boost of nutrients.

How to serve and garnish your chowder

For a picture-perfect presentation, ladle the chowder into bowls and top with a sprinkle of chopped fresh parsley. The green adds a beautiful contrast to the creamy soup. If you want to make it extra special, serve with a side of crusty bread or buttery crackers for dipping—perfect for soaking up every last drop of the delicious broth. This chowder also pairs wonderfully with a crisp green salad for a lighter side.

Beverage pairings

For a drink that complements the rich flavors of the chowder, try a glass of iced tea with a squeeze of lemon, which cuts through the creaminess nicely. A tart apple cider or sparkling apple juice is also a great choice, adding a bit of sweetness that balances the smoky sausage. If you’re in the mood for something warm, a mug of spiced chai or herbal tea like peppermint would be perfect, giving you that cozy feeling from start to finish.

Storing and reheating tips

This chowder keeps well in the refrigerator for up to 3 days. Let it cool to room temperature before transferring it to an airtight container. When you’re ready to reheat, simply warm it up on the stove over low heat, stirring occasionally to prevent it from sticking. You may need to add a splash of broth or cream to thin it out, as it will thicken in the fridge. This soup can also be frozen for up to 2 months, though the texture of the cream may change slightly.

Scaling the recipe for different servings

This recipe serves about 4 to 6 people, but it’s easy to double if you’re cooking for a crowd. Just make sure you have a large enough pot to hold all the ingredients comfortably. If you want to make a smaller batch, simply halve the ingredients. However, keep in mind that the cooking time for the wild rice may remain the same, as it takes a bit longer to fully cook.

FAQs

1. Can I use regular rice instead of wild rice?
Yes, you can! Regular rice will cook faster, so add it when you add the potatoes. However, wild rice adds a unique texture and nutty flavor that makes this chowder special.

2. Can I make this chowder without cream?
Absolutely. You can use coconut milk for a dairy-free version or just add a bit more broth for a lighter soup.

3. What’s the best way to reheat this chowder?
Reheat on the stovetop over low heat, adding a little extra broth or cream if it’s too thick. Stir frequently to avoid sticking.

4. Can I freeze this chowder?
Yes, but keep in mind that the cream may separate a bit when reheated. Freeze in airtight containers for up to 2 months.

5. Can I add more vegetables?
Of course! Chopped kale, spinach, or even peas can be added in the last few minutes of cooking for extra color and nutrients.

Potato And Sausage Chowder Recipe