As the air gets crisper and the days shorter, there’s something so comforting about a warm bowl of chowder. This potato and sausage chowder is one of those recipes that practically hugs you from the inside. Packed with smoky sausage, tender potatoes, wild rice, and a creamy broth, it’s hearty enough to stand alone as a meal—and the best part is, it’s surprisingly easy to pull together.

I remember the first time I made a chowder like this. It was one of those chilly, gray days, and I just craved something rich and satisfying. I’d been experimenting with soup recipes, and while I usually went for classic potato soup or vegetable stew, I decided to throw in some smoked sausage. The result? A smoky, creamy, and incredibly satisfying chowder that’s become a staple in our home, especially when fall hits.

This chowder combines the rustic appeal of potatoes and veggies with the bold, savory flavor of smoked sausage. It’s great for family dinners or cozy weekend lunches, and trust me, everyone will be coming back for seconds.

A little background on chowder

Chowders have a long history, especially in coastal regions where seafood chowders originally took the spotlight. The term “chowder” actually comes from the French word “chaudière,” referring to the large cauldron used to cook stews. Over time, different versions of chowder emerged, with hearty ingredients like potatoes, corn, and various meats. This potato and sausage chowder leans into that traditional thick and creamy style, though it swaps out seafood for smoky beef sausage to give it a deeper, comforting flavor.

Ingredients that make this chowder special

Let’s take a closer look at the key ingredients in this chowder:

Smoked beef sausage: This is the main flavor booster, adding a rich, smoky taste that infuses the entire soup. If you prefer a slightly leaner option, you could go for chicken sausage, but I personally think the beef sausage has a depth that’s hard to beat.
Potatoes: They give the chowder its hearty texture and help thicken the broth. Yukon Gold or Russet potatoes work well here, but you could also try red potatoes if that’s what you have on hand.
Wild rice: This adds a nutty, earthy flavor and a bit of chewiness, which makes the chowder more interesting. You can swap it with brown rice if needed, though wild rice has that extra-special texture.
Vegetables: Onions, celery, and carrots form the base, creating a savory foundation for the soup. They add a touch of sweetness and balance out the smoky sausage.
Cream or half-and-half: This brings the whole dish together, adding a luxurious, creamy texture. Half-and-half is a great lighter option, but if you want something richer, go for full cream.

Each ingredient plays an important role, and they come together to create a chowder that’s as satisfying as it is flavorful.

Essential kitchen tools for this recipe

To make this chowder, you’ll need a few basic kitchen tools:

Soup pot or Dutch oven: A large, heavy-bottomed pot is ideal for making chowder. It distributes heat evenly and keeps the ingredients from sticking.
Wooden spoon or spatula: For breaking up the sausage and stirring the roux (that flour-and-oil paste that thickens the soup).
Sharp knife and cutting board: You’ll be doing a fair amount of chopping for the vegetables and potatoes, so a sharp knife makes things easier.
Ladle: A nice-to-have for serving, especially if you’re going straight from the pot to the bowl.

If you don’t have a Dutch oven, a regular large pot will work just fine. And for those who don’t want to chop a lot of veggies, a food processor can help speed up the process.

Step-by-step: Making potato and sausage chowder

Alright, let’s get into the cooking process. Don’t worry—this is easier than it sounds!

Brown the sausage: Heat up the olive oil in your soup pot over medium heat. Add the sausage, breaking it up with a spatula as it cooks. Let it get golden and crispy on the edges for the best flavor. Once it’s cooked, scoop it out and set it aside. (If your sausage is really fatty, drain some of the excess fat, but leave about 2 tablespoons in the pot for flavor.)
Cook the veggies: In the same pot, add your diced onions, celery, and carrots. Let these cook over low heat for about 10 minutes, stirring occasionally. You want them soft but not browned. Add the garlic and thyme, cooking for just another 30 seconds to bring out their flavors.
Make the roux: Sprinkle the flour over the veggies and stir it in. This will look a bit like a paste, but don’t worry—that’s exactly what you want. Let it cook for a couple of minutes to get rid of the raw flour taste.
Add broth and wild rice: Pour in a bit of broth, stirring to incorporate it with the roux, then add the rest of the broth. Toss in the bay leaves and wild rice, then bring the soup to a gentle simmer. Let it cook for about 30 minutes, giving the rice a chance to soften.
Add potatoes: After 30 minutes, add the diced potatoes and continue cooking until both the potatoes and the wild rice are tender—about 15 more minutes.
Finish with cream: Once everything’s tender, pour in the cream and season with salt and pepper to taste. Let the cream warm through (no need to boil it), then remove from heat. Serve with a sprinkle of fresh parsley for a pop of color.

And there you have it—a rich, creamy potato and sausage chowder that’s as satisfying as it is simple.

Fun ways to customize your chowder

One of the best things about chowder is how adaptable it is! Here are some fun variations to try:

Lighter version: Swap the cream for milk or a mix of milk and low-fat Greek yogurt. This keeps it creamy but cuts down on some of the richness.
Vegetarian option: Use vegetable broth and swap the sausage for smoked tofu or a plant-based sausage substitute. It still has that smoky element and makes the soup just as filling.
Spicy twist: Add a pinch of red pepper flakes or a chopped jalapeño with the garlic for a bit of heat.
Seasonal vegetables: Try adding some diced butternut squash or sweet potatoes in place of regular potatoes for a fall-inspired twist.
Herb-forward: Stir in fresh chopped thyme or rosemary instead of dried for a more vibrant flavor. You could also finish with a squeeze of lemon juice for brightness.

Each version brings a slightly different twist to the chowder, so feel free to experiment based on your mood or what’s in your pantry.

Serving and presentation tips

For a cozy presentation, ladle the chowder into wide, shallow bowls and top with a sprinkle of fresh parsley or chives. You could also add a crack of black pepper or a pinch of smoked paprika on top for a hint of color. If you’re serving this at a dinner party, a side of crusty bread or a small green salad is perfect for balancing the richness of the soup.

And if you’re planning to serve it family-style, keep the pot on a trivet in the center of the table, letting everyone ladle their own portions. This chowder has a casual, rustic feel, so don’t worry about being too fancy!

Drink pairings

Since this chowder is rich and creamy, a refreshing drink can be a nice contrast. Here are a few options:

Iced tea with lemon: The slight acidity cuts through the creaminess and adds a refreshing note.
Sparkling water with a slice of lime or cucumber: The bubbles and subtle citrus are great for balancing the chowder’s heaviness.
Apple cider: A warm apple cider (or even cold, if you prefer) complements the smoky and savory flavors of the sausage and potatoes.

Each drink has its own character, so pick one that matches the vibe you’re going for.

Storage and reheating tips

If you have leftovers (and you might not!), store them in an airtight container in the refrigerator for up to 3 days. The chowder may thicken as it sits, so when reheating, add a splash of broth or milk to get it back to your preferred consistency. To reheat, warm it gently on the stove over medium heat, stirring occasionally to prevent sticking. Avoid boiling, as this can cause the cream to separate.

Scaling the recipe for a crowd

This recipe makes about 4 servings, but it’s easy to double if you’re feeding a crowd. Just make sure your pot is big enough to hold the extra ingredients, and add a few extra minutes to the cooking time, especially when bringing the broth and rice to a simmer. When scaling up, taste as you go—you may need a bit more salt and spices.

Potential issues and how to avoid them

Soup too thick? Add a little extra broth or water when reheating to reach your desired consistency.
Potatoes or rice not tender? Keep simmering for a few extra minutes until they’re fully cooked.
Soup separated? Avoid boiling the chowder once you add the cream; just let it warm through gently.

FAQs

1. Can I use another type of sausage?
Absolutely! Chicken sausage or turkey sausage works well, though you may lose a bit of that smoky depth. Just make sure it’s fully cooked before adding it to the soup.

2. Can I freeze this chowder?
Cream-based soups don’t freeze as well, as they can separate when reheated. If you plan to freeze it, stop before adding the cream, then add fresh cream after thawing.

3. Can I use regular rice instead of wild rice?
Yes, but adjust the cooking time accordingly. White rice cooks much faster, so add it with the potatoes instead of earlier.

4. What if I don’t have thyme?
You can substitute with a bit of rosemary or Italian seasoning. Fresh herbs also work well if you have them on hand.

5. How can I make it spicier?
Add a pinch of red pepper flakes or some hot sauce to taste for a bit of heat.

This potato and sausage chowder is the ultimate comfort food for chilly days, and it’s flexible enough to suit all kinds of preferences. Give it a try, and don’t be afraid to make it your own!