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Potato and Sausage Chowder with Wild Rice

Potato and Sausage Chowder with Wild Rice
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Warm up with creamy Potato and Sausage Chowder with Wild Rice, a hearty and comforting dish that blends tender potatoes, savory sausage, and nutty wild rice in a rich, creamy broth. This easy-to-make chowder delivers satisfying flavor and texture, perfect for any season and loved by family members of all ages.

Ingredients

Scale

Main Ingredients

  • 4 cups Yukon gold or russet potatoes, diced into bite-sized pieces
  • 12 oz mild or spicy sausage, sliced into thin rounds
  • 1 cup wild rice, rinsed and soaked for 20 minutes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 celery stalks, finely chopped
  • 2 medium carrots, finely chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

  1. Prepare the Ingredients: Rinse the wild rice thoroughly and soak it for about 20 minutes to reduce cooking time. Dice the potatoes into bite-sized pieces. Finely chop the onions, celery, and carrots. Slice the sausage into thin rounds for even cooking.
  2. Cook the Sausage: In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot for extra flavor.
  3. Sauté the Vegetables: Add the onions, celery, carrots, and garlic to the pot. Sauté in the sausage fat until softened and fragrant, about 5-7 minutes, building the flavor base for the chowder.
  4. Add Potatoes, Wild Rice, and Broth: Stir in the diced potatoes and soaked wild rice, then pour in the chicken broth. Add the thyme sprigs and bay leaf. Bring to a boil, then reduce heat and simmer until the wild rice and potatoes are tender, about 45 minutes.
  5. Finish with Cream and Sausage: Once the rice and potatoes are cooked, remove the thyme sprigs and bay leaf. Stir in the heavy cream and cooked sausage. Simmer for a few more minutes to heat through and thicken slightly before serving.

Notes

  • Cook wild rice separately for even texture and add near the end of cooking if preferred.
  • Soaking wild rice reduces cooking time and improves its texture.
  • Use a heavy-bottomed pot like a Dutch oven for even heat distribution and to prevent sticking.
  • Adjust the creaminess by adding more or less heavy cream based on personal preference.
  • Fresh thyme and bay leaves provide a more pronounced flavor than dried herbs.

Nutrition

Keywords: potato chowder, sausage chowder, wild rice chowder, creamy soup, comfort food, hearty soup, easy chowder recipe

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