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Potato and Sausage Chowder with Wild Rice

Potato and Sausage Chowder with Wild Rice
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This Potato and Sausage Chowder with Wild Rice is a rich, creamy, and hearty dish combining tender potatoes, savory sausage, and nutty wild rice. Perfect for chilly days or whenever you need a warm, comforting meal, this chowder balances texture and flavor with simple pantry ingredients and is easily customizable to suit your taste preferences.

Ingredients

Scale

Vegetables and Aromatics

  • 2 cups diced Yukon Gold or Russet potatoes
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 3 cloves garlic, minced

Proteins and Grains

  • 12 oz smoked or Italian sausage, sliced or crumbled
  • 3/4 cup wild rice, rinsed

Liquids and Dairy

  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half

Fats and Seasonings

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh thyme or parsley, chopped

Instructions

  1. Prepare the Ingredients: Wash and dice the potatoes into bite-sized pieces. Slice or crumble the sausage. Finely chop the onion, celery, carrots, and garlic. Rinse the wild rice under cold water and set aside.
  2. Brown the Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Cook the sausage until nicely browned and fragrant, releasing its spices. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
  3. Sauté the Vegetables: Add butter to the pot with sausage drippings. Cook the onion, celery, carrots, and garlic until softened and aromatic, about 5-7 minutes, forming a flavorful base for the chowder.
  4. Add Potatoes, Wild Rice, and Broth: Stir in the diced potatoes, rinsed wild rice, and broth. Bring the mixture to a gentle boil, then lower the heat and cover. Simmer for 40-50 minutes until potatoes and wild rice are tender.
  5. Stir in Cream and Sausage: Return the browned sausage to the pot. Pour in the heavy cream or half-and-half, gently warming without boiling to maintain the chowder’s silky texture. Season with salt, pepper, and fresh herbs to taste.
  6. Serve and Enjoy: Ladle the chowder into bowls and garnish as desired. Serve warm for a comforting and satisfying meal.

Notes

  • Choose waxy or all-purpose potatoes to keep chunks firm and not mushy.
  • Soak wild rice for an hour beforehand to reduce cooking time and improve texture.
  • Heat chowder gently after adding cream to avoid curdling.
  • Simmer slowly to meld flavors and cook wild rice properly.
  • Browning sausage first adds rich depth to the chowder.

Nutrition

Keywords: Potato chowder, sausage chowder, wild rice soup, creamy chowder, comforting soup, hearty chowder, easy chowder recipe

Find it online: https://emillycooks.com/potato-and-sausage-chowder-with-wild-rice/