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Potato and Sausage Chowder with Wild Rice

Potato and Sausage Chowder with Wild Rice
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This creamy Potato and Sausage Chowder with Wild Rice is a hearty, comforting dish featuring tender russet potatoes, savory Italian sausage, nutty wild rice, and fresh herbs in a rich, creamy broth. Perfect for cold evenings or family dinners, it’s a flavorful bowl of comfort food that can be easily customized to fit your taste or dietary needs.

Ingredients

Scale

Main Ingredients

  • 4 cups diced russet potatoes (about 3 medium potatoes)
  • 1 cup wild rice, rinsed
  • 1 lb Italian sausage (can substitute chicken or turkey sausage)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 cup heavy cream or half and half
  • 2 tsp fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Cook the Wild Rice: Rinse the wild rice thoroughly. Simmer it in a pot of boiling water for about 45 minutes until tender but slightly chewy. Drain any excess water and set aside.
  2. Brown the Sausage: In a large pot over medium heat, crumble and cook the sausage for 6 to 8 minutes until browned and cooked through. Using a slotted spoon, remove the sausage and set aside, leaving the rendered fat in the pot.
  3. Sauté Aromatics and Vegetables: Add diced onion, carrots, and celery to the pot. Cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  4. Add Potatoes and Broth: Stir in the diced potatoes and chicken broth. Season with salt, pepper, and fresh thyme. Bring to a simmer, cover, and cook for 15 to 20 minutes until the potatoes are tender.
  5. Combine Ingredients and Add Cream: Return the browned sausage and cooked wild rice to the pot. Stir in the heavy cream or half and half. Cook for another 5 minutes to allow flavors to meld and chowder to thicken slightly.
  6. Final Seasoning and Garnish: Taste and adjust seasonings as needed with more salt, pepper, or herbs. Stir in freshly chopped parsley before serving for a fresh burst of flavor and color.

Notes

  • Use starchy potatoes like russet or Yukon gold to naturally thicken the chowder.
  • Do not overcook wild rice; keep it slightly chewy for texture contrast.
  • Render sausage fat first for sautéing veggies to maximize flavor.
  • Simmer gently on low heat to prevent cream curdling.
  • Add fresh herbs last to preserve their bright, vibrant flavors.

Nutrition

Keywords: potato chowder, sausage chowder, wild rice chowder, creamy chowder, comfort food, gluten-free soup, hearty soup, fall recipe

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