One-Pot Creamy Sausage Potato Chowder
A rich, comforting chowder featuring golden sausage, tender potatoes, wild rice, and aromatic vegetables in a smooth, cream-enriched broth. Everything is prepared in one pot for a deeply satisfying meal with minimal cleanup.
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Ingredients
- 375 ml 1½ cups single cream, light cream, or half-and-half
- 2 bay leaves
- 3 medium potatoes peeled and chopped into chunks
- ½ teaspoon dried thyme
- 2 celery stalks thinly sliced
- 100 g ½ cup wild rice
- 1 tablespoon olive oil
- 2 garlic cloves finely minced
- 1 litre 4 cups chicken or vegetable stock
- 3 tablespoons plain or all-purpose flour
- 2 carrots sliced
- 400 g approximately 6 sausages of any preferred flavour
- 1 onion chopped
- Salt according to taste
- Freshly ground black pepper according to taste
- Chopped fresh parsley for serving
Instructions
- Warm the olive oil in a large soup pot over medium heat. Remove the sausage meat from its casings and place it in the pot. Break the meat into smaller pieces with a spatula, then cook until browned on the outside and fully cooked through. Transfer the sausage to a separate plate. If the sausage releases a large amount of fat, discard the excess while retaining approximately 2 tablespoons in the pot.
- Add the chopped onion, sliced celery, and carrots to the same pot. Cook over low heat for 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and dried thyme, then continue cooking for a further 30 seconds.
- Scatter the flour evenly over the vegetables and mix it thoroughly with the fat until a paste forms. Cook this mixture for another 2 minutes, then return the browned sausage to the pot.
- Pour in a small quantity of the stock and stir until it has blended smoothly with the flour mixture. Gradually add the remaining stock, followed by the bay leaves and wild rice.
- Bring the chowder to a gentle simmer. Cook over low to medium heat for 30 minutes.
- Add the potato chunks and continue simmering for approximately 15 minutes, or until both the potatoes and wild rice are tender.
- Pour in the cream, then season the chowder with salt and freshly ground black pepper. Allow the soup to heat gently until the cream is warmed through, taking care not to bring it to a vigorous boil.
- Remove the pot from the heat. Discard the bay leaves and serve the chowder garnished with chopped fresh parsley.
Notes
Sausage contributes a savoury, seasoned flavour, but bacon may be used in its place. Bacon will introduce an equally appealing smoky depth.
Wild rice provides a pleasantly firm texture and a distinctive visual contrast against the pale, creamy broth. Brown rice or pearl barley may be used as more economical and widely available alternatives while still adding substance and bite.
Plain flour or cornflour may be used to thicken the chowder. Choosing cornflour provides a gluten-free thickening option, provided the remaining ingredients are also certified gluten-free.
Sweet potatoes may replace ordinary potatoes when preferred or when they need to be used. They generally soften more quickly, which can slightly reduce the cooking time.
Either dairy cream or a plant-based alternative, such as soya cream, may be used to create the creamy consistency.
Taste the finished chowder before serving and adjust the salt as necessary.