Name: Creamy Sausage and Wild Rice Potato Chowder
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American / comfort
Ingredients: 1 tbsp olive oil; 400 g sausages (any flavour), casing removed; 1 onion, chopped; 2 stalks celery, sliced; 2 carrots, sliced; 2 cloves garlic, minced; ½ tsp dried thyme; 3 tbsp all‑purpose/plain flour; 1 litre (4 cups) chicken or vegetable stock; 2 bay leaves; 100 g (½ cup) wild rice; 3 medium potatoes, peeled and cut into chunks; 375 ml (1½ cups) single/light cream or half-and-half; Salt & pepper to taste

A hearty creamy potato chowder with flavorful sausage and wild rice, perfect for comforting dinners. I make this when I want a warm, satisfying bowl that’s rich, creamy, and full of cozy textures and flavors. It’s one of those dishes that fills the house with an inviting aroma and brings everyone to the table hungry.

Why You’ll Love This Recipe

I love how this chowder balances comforting creaminess with hearty ingredients like sausage, wild rice, and potatoes. The combination of textures—from tender vegetables to chewy wild rice—makes every bite exciting. It’s easy to prepare, uses simple pantry staples, and adapts beautifully for different dietary needs or flavor twists. Whether I’m cooking for family or making a big batch for a few days of leftovers, this soup always satisfies.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
400 g sausages (any flavour), casing removed
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
½ teaspoon dried thyme
3 tablespoon all‑purpose/plain flour
1 litre (4 cups) chicken or vegetable stock
2 bay leaves
100 g (½ cup) wild rice
3 medium potatoes, peeled and cut into chunks
375 ml (1½ cups) single/light cream or half-and-half
Salt & pepper to taste

Directions

I start by heating the olive oil in a large soup pot over medium heat. I remove the sausage from its casing, crumble it into the pot, and fry until it’s golden and cooked through. Then, I take the sausage out and set it aside, leaving behind about 2 tablespoons of fat in the pot.
In that flavorful base, I add the onion, celery, and carrots. I let them cook slowly for about 10 minutes until they’re soft and fragrant.
I stir in the garlic and thyme and let them cook for another 30 seconds to release their aroma.
Then, I sprinkle in the flour and stir to form a paste (roux) that thickens the soup. I cook this for a couple of minutes to remove the raw flour taste.
I return the sausage to the pot and slowly pour in a bit of the stock, stirring to blend it with the roux. Once smooth, I add the rest of the stock, bay leaves, and wild rice.
I bring everything to a simmer and let it cook gently for 30 minutes so the rice can begin to soften.
Then, I add the potatoes and continue simmering for another 15 minutes until both the rice and potatoes are perfectly tender.
Finally, I stir in the cream, season with salt and pepper, and warm it through—making sure not to let it boil.
I serve the chowder hot, often with a sprinkle of fresh parsley on top.

Servings and timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Variations

Brown rice or pearl barley make great substitutes for wild rice, and I’ve tried it with sweet potatoes, which cook faster and add a subtle sweetness. For a gluten-free version, I use corn flour instead of all-purpose. And when I want a dairy-free bowl, I go with soy or oat cream—it still turns out rich and satisfying.

Storage/Reheating

I refrigerate any leftovers in an airtight container and eat them within 2–3 days. I don’t freeze it since potatoes can become grainy when thawed. To reheat, I warm the chowder gently over low heat on the stovetop or in the microwave, stirring occasionally to prevent it from sticking or separating. I avoid bringing it to a boil again, especially after adding cream.

FAQs

What kind of sausage works best in this chowder?

I usually use a flavorful sausage like Italian or herb chicken sausage. It really depends on what flavor profile I want that day. Just make sure it’s a sausage that crumbles easily and browns well.

Can I make this chowder vegetarian?

Yes, I often use plant-based sausages and swap the chicken stock for vegetable stock. The rest of the ingredients stay the same, and it’s just as hearty and creamy.

How do I keep the cream from curdling?

I always make sure to stir in the cream at the end and avoid boiling the soup afterward. Gentle heat helps keep everything smooth and luscious.

Can I use leftover cooked rice instead of wild rice?

If I have cooked rice on hand, I add it during the last 10 minutes of cooking, just to warm through. Wild rice gives a chewier texture, but white or brown rice works in a pinch.

What should I serve with this chowder?

I like serving it with crusty bread or a light side salad. It’s filling on its own, but a slice of buttered toast or a warm roll takes it over the top.

Conclusion

This creamy sausage and wild rice potato chowder has become one of my go-to comfort meals. It’s filling, flavorful, and easy to customize to whatever I’ve got in the fridge. Whether I’m looking for a cozy dinner or prepping meals for a busy week, this chowder delivers every time. I love how it warms me up from the inside out, one spoonful at a time.