Potato and Sausage Chowder
Swap out the traditional seafood for sausage and sink into a steaming bowl of hot creamy potato chowder.
Servings: 6
Equipment
- This is an affiliate link.Soup pot
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 400g(6) sausages any flavour
- 1 onion chopped
- 2 stalks celery sliced
- 2 carrots cliced
- 2 cloves garlic
- 1/2 tsp dried thyme
- 3 tbsp plain/all purpose flour
- 1 litre/4 cups chicken or vegetable stock
- 2 This is an affiliate link.bay leaves
- 100g/1/2 cup wild rice
- 3 potatoes medium, peeled and cut into chunks
- 375ml/1 1/2 cups single/light cream or half and half
- salt to taste
Instructions
- 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 simmer and cook over low to medium heat 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.
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.
Nutrition
Serving: 6portions | Calories: 628kcal | Carbohydrates: 45g | Protein: 20g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1048mg | Potassium: 1015mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4161IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 3mg