Cozy Potato and Sausage Chowder Bowl for Chilly Nights

This Potato and Sausage Chowder Bowl is a heartwarming dish perfect for chilly evenings, featuring tender potatoes and flavorful sausage in a creamy broth.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Base for sautéing; can be substituted with canola or vegetable oil.
1 Onion, chopped Adds depth and sweetness; shallots make a milder alternative.
2 stalks Celery, sliced Contributes crunch and aroma; leeks provide a subtler flavor.
2 Carrots, sliced Ensures sweetness and vibrant color; any root veggie can fit in.
2 cloves Garlic, minced Boosts overall flavor; garlic powder works as a quick substitute.

For the Protein

400 g Sausages The heart of the dish, offering rich protein; feel free to choose any flavor.
1/2 teaspoon Dried Thyme Infuses herbal charm; fresh thyme (1 tsp) gives a fresher punch.

For the Chowder

3 tablespoons All-Purpose Flour Helps thicken chowder; swap for corn flour for a gluten-free option.
1 liter Chicken or Vegetable Stock Acts as the liquid foundation; both homemade or store-bought work well.
2 Bay Leaves Infuses aromatic flavor; remember to remove before serving.
100 g Wild Rice Adds great texture; brown rice or pearl barley are suitable alternatives.
3 Potatoes, medium, peeled and cut into chunks Key ingredient for warmth and comfort; Russet or Maris Piper are ideal.
375 ml Single/Light Cream or Half and Half Ensures creaminess; plant-based cream offers a dairy-free option.
Salt and Pepper To taste; adjusting these can elevate the overall flavor dramatically.

Equipment

large soup pot

Method

Preparation Steps

In a large soup pot, heat 2 tablespoons of olive oil over medium heat for about 1-2 minutes until it shimmers.
Remove the casings from 400g of sausages and crumble them into the hot pot. Sauté for 5-7 minutes until golden brown.
Add 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots. Sauté for about 10 minutes until softened.
Stir in 2 minced garlic cloves and ½ teaspoon of dried thyme, cooking for another 30 seconds.
Sprinkle 3 tablespoons of all-purpose flour over the vegetables, mixing well and cooking for 2 minutes.
Gradually pour in 1 liter of stock, stirring to combine; add 2 bay leaves and 100g of wild rice. Simmer for 30 minutes.
Add 3 medium potatoes and simmer for about 15 minutes until fork-tender.
Stir in 375ml of single or light cream and season with salt and pepper to taste. Warm for 5 minutes over low heat.
Remove bay leaves, ladle chowder into bowls, and garnish with parsley if desired. Serve with rolls or bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For the best flavor and texture, enjoy your Potato and Sausage Chowder Bowl fresh, sharing warm moments with family and friends.

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