A typically chunky chowder conjures images of wind and rain-battered fishing boats. But there’s not a clam in sight for this one! Swap out the traditional seafood for sausage and sink into a steaming bowl of hot creamy potato chowder.
What goes better with soup than homemade bread? Try making your own with our recipe Sourdough Bread for Beginners.
Sausage is a perfect alternative to seafood in a chowder. Not only is it more affordable, it’s easier to work with in the kitchen for less ambitious cooks. You can’t go wrong!
There are so many sausages to choose from out there, so you can really tailor this soup to your family’s taste. You could go for a simple table-pleasing pork and leek, or experiment with a paprika-spiced sausage. If you like it, smoked sausage would offer a wintry and warming flavour.
Creamy Potato Soup
I’ve said it before and I’ll say it again. The key to any good potato soup is the humble potato itself. Russet potatoes, or Maris Piper (UK) will naturally give the soup a more creamy texture. If you also want a firmer chunk, include a waxy potato too.
Using half and half will give you the best of both worlds. I don’t do it in this recipe but you can blend half the potato chowder so you have a mix of smooth soup and bite-sized potato pieces.
What is Chowder?
Typical of the North Eastern United States and Atlantic Canada, this potato soup is characterised by a rich creamy base and hearty chunks of potato, and usually seafood or vegetables. A good example of it is fish chowder or corn chowder.
The potato chowder recipe could be found in European fishing communities as far back as the 16th century. But don’t let history confine you. I’m breaking the seafood rules with sausage while staying true to the potato.
Recipe Tips and Notes
- I use sausage because I like the flavour, but feel free to substitute with bacon. Bacon will add a smoky depth which is equally delicious.
- The long, black grains of wild rice offer a striking contrast in this creamy potato soup. But brown rice or pearl barley are accessible and affordable alternatives that will still provide bite.
- Flour or corn flour can be used to thicken the soup. The latter will make the soup gluten-free.
- You could try using sweet potatoes instead of regular ones if you prefer them, or have them to use up. They also cook quicker so a helpful time-saver if needed!
- To make this soup creamy you can use dairy cream or plant based substitute like soya cream.
- Finally, taste your soup! You may want to add more salt.
Storage and Leftovers
Don’t be tempted to big-batch and freeze this particular soup recipe. Potatoes tend not to freeze well and can become grainy when thawed.
Eat this one on the day when it’s come straight from the hob and steaming to the table. Any leftovers can be refrigerated and used in 2-3 days.
More Creamy Soup Recipes
- Creamy Chicken Bacon Gnocchi Soup
- Curried Parsnip Soup
- Creamy Chicken Wild Rice Soup
- Cauliflower Cheese Soup
Potato and Sausage Chowder
- 1 tbsp olive oil
- 400g(6) sausages any flavour
- 1 onion chopped
- 2 stalks celery sliced
- 2 carrots cliced
- 2 cloves garlic
- ½ tsp dried thyme
- 3 tbsp plain/all purpose flour
- 750ml/3 cups chicken or vegetable stock
- 2 bay leaves
- 100g/1/2 cup wild rice
- 3 potatoes medium, peeled and cut into chunks
- 375ml/1 ½ cups single/light cream or half and half
- salt to taste
- Heat the oil in a soup pot. Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate.(If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot)
- To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer. Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.
- Pour a bit of the chicken stock in and stir until well combined with the roux, then pour in the rest, add 2 bay leaves and wild rice, bring to a boil and cook for 30 minutes, then add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked. Then pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley.