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–+ servings
Potato and Sausage Chowder Bowl

Warm and Cozy Potato and Sausage Chowder Bowl Delight

Indulge in the comforting goodness of Potato and Sausage Chowder Bowl, a perfect dish for chilly days packed with flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Base for sautéing vegetables; can be substituted with canola or vegetable oil.
  • 1 Onion, chopped Adds depth and sweetness; shallots can provide a milder alternative.
  • 2 stalks Celery, sliced Contributes crunch and aroma; leeks are a subtler alternative.
  • 2 Carrots, sliced Ensures sweetness and vibrant color; any root veggie can fit in.
  • 2 cloves Garlic, minced Boosts overall flavor; garlic powder is a quick substitute.
For the Chowder
  • 400 g Sausages Heart of the dish offering rich protein; choose your favorite flavor for a hearty chowder.
  • 1/2 tsp Dried Thyme Infuses herbal charm; fresh thyme (1 tsp) provides a fresher punch.
  • 3 tbsp All-Purpose Flour Helps thicken chowder; swap for corn flour for a gluten-free option.
  • 1 liter Chicken or Vegetable Stock Acts as the liquid foundation; both homemade or store-bought work well.
  • 2 Bay Leaves Infuses aromatic flavor; remember to remove before serving.
For the Comfort
  • 100 g Wild Rice Adds great texture; use brown rice or pearl barley as alternatives.
  • 3 Potatoes, medium, peeled and cut into chunks Key ingredient for warmth and comfort; Russet or Maris Piper are ideal.
  • 375 ml Single/Light Cream or Half and Half Ensures creaminess; plant-based cream offers a dairy-free option.
  • Salt and Pepper To taste; crucial for enhancing overall flavor.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat until shimmering, indicating that it’s ready for cooking.
  2. Remove the sausage from its casing and add the pieces to the hot oil. Cook for about 5 to 7 minutes, stirring frequently until browned and crispy.
  3. In the same pot, add chopped onion, sliced celery, and carrots, cooking for about 10 minutes. Stir frequently until the vegetables soften and become fragrant.
  4. Next, stir in the minced garlic and dried thyme, cooking for about 30 seconds until they release their fragrant aroma.
  5. Sprinkle in the all-purpose flour and cook for about 2 minutes, stirring continuously to absorb the moisture and create a roux.
  6. Gradually pour in 4 cups of chicken or vegetable stock while stirring to prevent lumps. Add the bay leaves and wild rice, allowing the mixture to simmer uncovered over medium heat for 30 minutes.
  7. Add the cubed potatoes to the simmering pot, cooking for another 15 minutes or until they are fork-tender.
  8. Stir in the cream and allow it to warm through for an additional 5 minutes without boiling. Taste your chowder and season with salt and pepper.
  9. Remove the bay leaves and ladle the chowder into warm bowls. For an extra touch, garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

If making in bulk, freeze without cream to maintain texture. Add cream after reheating for an enjoyable, creamy Potato and Sausage Chowder Bowl.

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