Print

Potato and Sausage Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and hearty chowder filled with beef sausages, potatoes, and a medley of vegetables, perfect for chilly evenings.

Ingredients

Scale
  • 1 tbsp olive oil
  • 400g beef sausages, sliced
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 1 litre chicken or vegetable stock
  • 2 bay leaves
  • 100g wild rice
  • 3 medium potatoes, peeled and cut into chunks
  • 375ml single/light cream or half and half
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sliced beef sausages and cook until browned.
  2. Stir in chopped onion, celery, carrots, and minced garlic. Cook until softened.
  3. Add dried thyme and flour, stirring to combine. Cook for 1-2 minutes.
  4. Pour in chicken or vegetable stock and add bay leaves. Bring to a boil.
  5. Add wild rice and potatoes. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Stir in the cream and season with salt. Remove bay leaves before serving.

Notes

This chowder is best served with crusty bread or a fresh salad, and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/potato-and-sausage-chowder/

Scroll to Top