Pin it
This hearty and flavorful Sausage, Potato and Wild Rice Chowder blends juicy Italian sausage with soft potatoes and crunchy wild rice in a smooth, filling broth. It's just what you need on those freezing nights when you're craving something filling and hot—a simple one-pot dish that brings restaurant-quality comfort food straight to your dinner table.
I've tweaked this recipe through countless cold evenings, and now my family begs for it more than any other soup. There's something about how the wild rice gives that nice bite while the potatoes make everything creamy that leaves you wanting another spoonful.
Key Ingredients Breakdown
- Italian sausage: Go for premium meat to get the best taste
- Wild rice: Pick pure wild rice instead of mixes for the right texture
- Yukon Gold potatoes: They won't fall apart but still add creaminess
- Fresh vegetables: They build the flavor base
- Light cream: Gives that smooth richness without being too heavy
- Bay leaves: You can't skip these for proper flavor depth
- Fresh thyme: Cuts through the heavy elements nicely
Simple Cooking Instructions
- Sausage Preparation:
- Squeeze meat from casings gently. Pull apart into small chunks. Cook till brown on every side. Pour off extra fat. Keep those tasty bits stuck to the pot.
- Vegetable Base:
- Chop veggies the same size. Soften them up completely. Throw garlic in at the end. Avoid browning the veggies. Add salt as you go.
- Roux Development:
- Let flour cook fully. Keep stirring all the time. Pour stock in slowly. Mix till it's all smooth. Get all the lumps out.
- Wild Rice Addition:
- Wash rice before cooking. Keep it bubbling gently. Stir now and then. Check if it's done. Watch your liquid amount.
- Final Assembly:
- Pour cream in bit by bit. Taste and add salt if needed. Make it thicker or thinner as you like. Let flavors come together. Serve it steaming hot.
Pin it
This dish grew from my grandma's basic potato soup that I beefed up with wild rice and sausage to make it more filling.
Proper Heat Control
After making many batches, I've found that keeping a low bubble is super important. If your heat's too high, the cream can separate and your potatoes might turn mushy. I always keep the flame medium-low after adding cream, just letting everything warm up without boiling.
Prep-Ahead Options
Though it tastes best fresh, you can get a head start on this chowder. I often cook the sausage and veggies, then store them in the fridge separate from the cooked wild rice. When I'm ready to eat, I mix it all together and add the cream for final warming.
Keeping Leftovers
The cream and potatoes don't freeze well, so I don't recommend it. But any extra will stay good in the fridge for 2-3 days. When you're warming it up, add a bit more cream or broth to thin it out if needed, and heat it slowly so it doesn't break apart.
Perfect Texture Mix
All these ingredients create a wonderful contrast in every bite. The wild rice gives you something to chew on, the potatoes make everything creamy, and the sausage adds that meaty satisfaction. 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 hollow out bread bowls to serve it in.
Switch It Up
I've tried lots of different add-ins over time. Throwing in some kale or spinach gives you color and vitamins, while mushrooms add an earthy touch. If you want something lighter, turkey sausage works great too.
Pin it
This Sausage, Potato and Wild Rice Chowder has turned into my favorite dish for cold nights and casual get-togethers. The mix of tastes and textures creates something truly amazing that fills you up and makes you happy. Each bowl gives you that perfect combo of comfort and fancy flavors, making you want to cook it again and again.
Frequently Asked Questions
- → Can I swap the sausage for something else?
- Sure, bacon works great for a smoky twist. Other sausage flavors work too!
- → What can I use instead of wild rice?
- Try pearl barley or brown rice. They add great texture and keep the soup hearty.
- → Is there a gluten-free option?
- You bet! Swap regular flour with corn flour to make it gluten-free.
- → Can I make it dairy-free?
- Absolutely! Soya cream or other plant-based creams work perfectly.
- → What about sweet potatoes?
- Go for it! Sweet potatoes cook faster and add a nice twist.