Potato and Sausage Chowder
A comforting and hearty chowder made with savory sausage, creamy potatoes, and wild rice, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound sausage (Italian or breakfast)
- 4 medium potatoes, diced
- 1 cup wild rice, rinsed
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Gather all your ingredients and prepare them as listed. Chop the onions, carrots, and celery, and dice the potatoes.
Cooking
- In a large pot, cook the sausage over medium heat until it’s nicely browned, about 5-7 minutes.
- Add the chopped onions, carrots, and celery to the pot and cook for an additional 3-5 minutes until the vegetables are softened.
- Stir in the diced potatoes and rinsed wild rice.
- Pour in the chicken broth and bring to a boil, then reduce to a simmer. Let it simmer for 20-25 minutes until the rice and potatoes are tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Allow the chowder to simmer for another 5 minutes, then serve hot, garnished with freshly chopped parsley.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also substitute the sausage for turkey sausage or plant-based alternatives. This chowder freezes well for up to three months.