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This thick and filling Sausage, Potato and Wild Rice Chowder brings together flavorful Italian sausage, soft potatoes, and crunchy wild rice in a smooth, delightful broth. It's just what you need on chilly nights when you're craving something filling and hot - this simple pot dish gives you fancy restaurant-style comfort food straight from your own kitchen.
I've tweaked this recipe many cold nights, and now my family always asks for it when soup's on the menu. There's something about how the wild rice adds a nice bite while the potatoes make everything creamy that makes each mouthful so good.
Key Ingredients Breakdown
- Italian sausage: Go with good-quality meat for the tastiest results
- Wild rice: Get pure wild rice instead of a mixture for the best texture
- Yukon Gold potatoes: They stay intact but still add creaminess
- Fresh vegetables: They build the base flavor
- Light cream: Brings smoothness without being too heavy
- Bay leaves: You can't skip these for deep flavor
- Fresh thyme: Adds a light touch to balance the heavy stuff
Easy Cooking Instructions
- Sausage Preparation:
- Take the meat out of casings gently. Cut into small chunks. Cook until brown everywhere. Pour off extra fat. Keep the tasty bits stuck to the pot.
- Vegetable Base:
- Chop veggies the same size. Cook till soft. Put garlic in at the end. Skip browning the veggies. Add salt and pepper as you go.
- Roux Development:
- Let flour cook all the way. Keep stirring. Pour stock in slowly. Mix until it's smooth. Get rid of any bumps.
- Wild Rice Addition:
- Wash rice before cooking. Keep it at a low bubble. Stir now and then. Check if it's done. Watch your liquid amount.
- Final Assembly:
- Pour cream in bit by bit. Taste for salt and pepper. Fix thickness if needed. Let flavors come together. Serve it steaming hot.
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This dish grew from my grandma's potato soup recipe, but I made it heartier by adding wild rice and sausage to turn it into a full meal.
Smart Heat Control
After making many pots of this, I've found keeping it at a gentle bubble is super important. If it's too hot, the cream can separate and potatoes fall apart. I turn the heat to medium-low after adding cream, letting everything warm up without boiling.
Prep Ahead Tips
Though it tastes best right away, you can get a head start on this chowder. I often cook the sausage and veggies, then put them in the fridge separate from the cooked wild rice. When I'm ready to eat, I mix everything together and pour in the cream for the final heating.
Keeping Leftovers
Since it has cream and potatoes, don't try to freeze this. But leftover chowder stays good in the fridge for 2-3 days. When warming it up, splash in a bit of cream or broth to thin it out, and heat it slowly so it doesn't break apart.
Perfect Bite Feeling
All these ingredients create a great mix of textures. The wild rice gives you something to chew, the potatoes add smoothness, and the sausage makes it filling. Cutting all veggies the same size helps them cook evenly and gives you perfect little bites.
What Goes Well With It
This chowder tastes amazing with crusty bread for soaking up the broth. In fall, I like to pair it with a simple green salad with tangy dressing to cut through the richness. When friends come over, I serve it in hollowed-out bread bowls.
Mix It Up Options
I've tried lots of different add-ins over time. Kale or spinach adds some color and goodness, while mushrooms bring an earthy taste. If you want something lighter, turkey sausage works really well too.
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This Sausage, Potato and Wild Rice Chowder has become my favorite for cold evenings and casual get-togethers. The mix of flavors and textures creates something really special that hits the spot every time. Each bowl gives you that perfect blend of homey comfort and fancy eating, making it something you'll want to cook again and again.
Frequently Asked Questions
- → Can I swap out sausages?
- Absolutely! Any sausage works, or you can use bacon for a smoky touch.
- → What’s a good wild rice substitute?
- Try using brown rice or pearl barley instead for similar results.
- → Can I make it without gluten?
- Totally! Corn flour is a great swap for regular flour.
- → Is it okay to use non-dairy cream?
- Yep, plant-based creams like soya work beautifully.
- → Will sweet potatoes work here?
- Yes! They’re a tasty replacement and cook quicker than regular potatoes.