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Potato and Sausage Chowder with Wild Rice

Potato and Sausage Chowder with Wild Rice
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Potato and Sausage Chowder with Wild Rice is a rich and comforting stew combining creamy potatoes, smoky sausage, and nutty wild rice in a hearty, flavorful dish. Perfect for a cozy meal after a chilly day, this chowder provides filling warmth and nourishing satisfaction with a creamy texture and versatile seasoning.

Ingredients

Scale

Main Ingredients

  • 4 cups Yukon Gold or Russet potatoes, peeled and cubed
  • 1 lb smoked or spicy sausage, crumbled
  • 1 cup wild rice, rinsed
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced

Liquids & Dairy

  • 4 cups chicken broth
  • 1 to 1 ½ cups cream or milk (or dairy-free alternative such as coconut or almond milk)

Seasonings & Herbs

  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • Fresh thyme, chopped, for garnish
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the wild rice: Rinse the wild rice under cold water, then cook according to package instructions, usually about 45 minutes until tender but still chewy. Drain and set aside for later use in the chowder.
  2. Brown the sausage: In a large pot or Dutch oven over medium heat, crumble and cook the sausage until fully browned and slightly crispy around the edges, releasing flavorful fats. Remove the sausage from the pot and set aside, leaving the drippings in the pot.
  3. Sauté the aromatics and vegetables: Add diced onions, celery, and carrots to the pot with the sausage drippings. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute to develop the flavor base.
  4. Cook the potatoes: Add the peeled and cubed potatoes to the pot. Stir in smoked paprika, salt, and black pepper. Pour in the chicken broth, cover the pot, and simmer until the potatoes are tender, about 15-20 minutes.
  5. Combine and finish the chowder: Return the browned sausage to the pot and stir in the cooked wild rice. Pour in the cream or milk and let the chowder simmer gently for 5 more minutes. Adjust seasoning as needed and sprinkle freshly chopped thyme and parsley just before serving to add brightness.

Notes

  • Cook wild rice ahead of time to save cooking time and allow flavors to meld better.
  • Use high-quality smoked or spicy sausage for the best flavor impact.
  • Do not overcook potatoes; keep them firm enough to hold shape for best texture.
  • Stir gently after adding cream or milk to prevent curdling; maintain low heat.
  • Let the chowder rest for 10 minutes off the heat to improve flavor integration.

Nutrition

Keywords: potato chowder, sausage chowder, wild rice stew, comfort food, hearty soup, gluten free chowder

Find it online: https://cherrycooks.com/potato-and-sausage-chowder-with-wild-rice/