1. Home
  2. Recipes
  3. Potato Sausage Wild Rice Bowl

Hearty Potato and Sausage Chowder

As seen in: Comfort Food Classics That Feel Like a Warm Hug

This Potato and Sausage Chowder puts a fresh spin on traditional chowder by using tasty sausage instead of seafood. It gets its deep flavor from cooking the sausage first, then sautéing veggies in those tasty bits left behind. Wild rice brings a chewy texture and nice color contrast to the smooth broth, while potato chunks make it super filling. The flour mixture helps thicken everything up, and a splash of cream makes it extra luxurious. You can switch things up with different sausages or swap ingredients based on what you've got - it's the perfect meal for cold days.
Save to Pinterest Spread the word Email this Create hard copy Skip to Recipe
iamcooker.com
Refreshed on Tue, 01 Apr 2025 19:45:16 GMT
Potato and Sausage Chowder Save it
Potato and Sausage Chowder | iamcooker.com

This thick and filling Sausage, Potato and Wild Rice Chowder blends flavorful Italian sausage with soft potatoes and crunchy wild rice in a smooth, fulfilling broth. It's just what you need on frosty nights when you're craving something substantial and cozy, bringing fancy restaurant-level comfort food straight to your home table.

I've tweaked this recipe through countless cold nights, and now my family asks for it more than any other soup. I love how the wild rice gives each bite some chew while the potatoes make everything smooth and satisfying.

Key Ingredients Breakdown

  • Italian sausage: Grab the good stuff for maximum taste
  • Wild rice: Go for pure wild rice instead of mixes for the right texture
  • Yukon Gold potatoes: They stay together but still add creaminess
  • Fresh vegetables: They build the base flavor
  • Light cream: Brings smoothness without getting too heavy
  • Bay leaves: You can't skip these for proper flavor depth
  • Fresh thyme: Adds a pop to the heavy ingredients

Easy Cooking Instructions

Sausage Preparation:
Gently take out of casings. Crumble into small chunks. Cook until brown all over. Pour off extra fat. Keep the tasty bits stuck to the pot.
Vegetable Base:
Chop everything the same size. Soften but don't rush it. Add garlic near the end. Keep veggies from browning. Add salt and pepper as you go.
Roux Development:
Mix flour until it's not raw. Keep stirring the whole time. Pour stock in slowly. Mix until it's lump-free and smooth all the way through.
Wild Rice Addition:
Give rice a quick wash first. Keep it barely bubbling. Stir now and then. Check if it's done. Watch your liquid amount.
Final Assembly:
Pour cream in bit by bit. Taste and fix seasonings. Make it thicker or thinner as needed. Let flavors come together. Serve it steaming hot.
Hearty Sausage Soup Save it
Hearty Sausage Soup | iamcooker.com

This dish grew from my grandma's basic potato soup, but I beefed it up with wild rice and sausage to make it more filling.

Controlling Your Heat

After making this many times, I've found that keeping a gentle bubble is super important. If your heat's too high, the cream can separate and potatoes turn mushy. Once cream goes in, I keep the burner on medium-low, letting everything warm up nicely without boiling.

Prep-Ahead Options

While it tastes best right away, you can get parts ready beforehand. I sometimes cook the sausage and veggies, then store them in the fridge apart from the cooked wild rice. When it's dinnertime, I just mix everything together and warm it up with fresh cream.

Keeping Leftovers Fresh

I don't suggest freezing this because of the cream and potatoes. But leftovers stay good in the fridge for about 2-3 days. When you warm it up, splash in a bit more cream or broth to get the right thickness, and heat it slowly so it doesn't separate.

Perfect Texture Mix

All these ingredients create an amazing mix of textures. The wild rice gives you something to chew on, potatoes make everything creamy, and sausage adds meaty bits. Cutting everything the same size means it all cooks evenly and fits perfectly on your spoon.

What to Serve With It

This soup is amazing with some crusty bread for soaking up every drop. In fall, I like to add a simple green salad with tangy dressing to cut through the richness. When friends come over, I love serving it in hollowed-out bread bowls.

Ways to Switch It Up

I've played around with different add-ins over time. Throwing in kale or spinach gives you color and vitamins, while mushrooms bring an earthy flavor. If you want something lighter, turkey sausage works really well too.

Warm Potato Soup Save it
Warm Potato Soup | iamcooker.com

This Sausage, Potato and Wild Rice Chowder has turned into my favorite choice for cold nights and casual get-togethers. The mix of tastes and textures creates something truly wonderful that fills you up and makes you happy. Every bowl gives you just the right balance of comfort and fancy flavors, so you'll want to make it again and again.

Common Questions

→ Can I use different types of sausage?
Absolutely, go with any sausage flavor you like, or try bacon for a smoky taste instead.
→ What can I substitute for wild rice?
Brown rice or barley work great as swaps, giving you similar chewiness and bulk.
→ Can I make this gluten-free?
For sure, just swap out regular flour with corn flour and you'll have a gluten-free chowder.
→ Can I use dairy-free cream?
Definitely, plant options like soya cream blend in perfectly for a dairy-free bowl.
→ Can I use sweet potatoes instead?
You bet, sweet potatoes make a great stand-in and they'll cook up faster too.

Potato Sausage Wild Rice Bowl

A filling and robust chowder mixing soft potatoes, flavorful sausage, and crunchy wild rice in a velvety broth. This steaming bowl hits the spot when temperatures drop.

Preparation
10 Mins
Cooking Duration
55 Mins
Complete Duration
65 Mins
By: sofia

Type: Soul-Warming

Complexity: Moderate

Origin: American

Output: 6 Portions

Diet Types: ~

What You'll Need

→ Base

01 Any flavor sausages (400g/6 links)
02 Cooking olive oil (1 tbsp)
03 Wild rice (100g/½ cup)
04 Medium potatoes (3, peeled and cut into chunks)

→ Vegetables & Aromatics

05 Chopped onion (1 whole)
06 Sliced celery (2 stalks)
07 Sliced carrots (2 whole)
08 Fresh garlic (2 cloves)
09 Whole bay leaves (2)
10 Dried thyme leaves (½ tsp)

→ Liquid & Thickeners

11 Chicken or veggie broth (1 litre/4 cups)
12 Light cream or half and half (375ml/1½ cups)
13 All purpose flour (3 tbsp)
14 Salt as needed

Preparation Steps

01 Step

Pour oil into soup pot, squeeze sausage out of casings, crumble while cooking until golden brown. Set aside on a plate, keeping 2 tbsp fat in the pot

02 Step

Throw in onion, celery, and carrots and cook slowly for 10 minutes. Toss in garlic and thyme, stir for another 30 seconds

03 Step

Dust flour over the veggies, mix until it forms a thick paste, cook for 2 minutes. Add the sausage back to the pot

04 Step

Slowly add broth while stirring, drop in bay leaves and wild rice. Let bubble gently for 30 minutes

05 Step

Toss in potato chunks, continue cooking for 15 more minutes until both potatoes and rice are soft

06 Step

Mix in cream, add salt and pepper to taste. Warm through and top with fresh parsley before serving

Additional Tips

  1. Swap sausage with crispy bacon for a smoky twist
  2. Try regular brown rice or pearl barley if wild rice isn't available
  3. Make it gluten-free by using corn flour instead
  4. Speed up cooking time with sweet potatoes instead of regular ones
  5. Go dairy-free with any plant-based cream alternative

Required Equipment

  • Big soup pot
  • Chopping board
  • Good kitchen knife
  • Measuring tools
  • Sturdy mixing spoon

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Has gluten from flour
  • Contains dairy products in cream

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 628
  • Fat Content: 41 g
  • Carbohydrates: 45 g
  • Protein Content: 20 g