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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, creamy, and hearty soup that combines tender Yukon Gold potatoes, savory smoked or spicy sausage, and nutty wild rice. This comforting dish offers a perfect balance of textures and flavors, making it ideal for chilly days or easy meals. With simple ingredients and adaptable variations, it is both filling and satisfying, suitable for gluten-free diets and perfect for meal prep.

Ingredients

Scale

Vegetables and Aromatics

  • 2 cups diced Yukon Gold potatoes (uniform cubes)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced

Proteins and Grains

  • 12 oz smoked or spicy sausage, sliced or crumbled
  • 1 cup wild rice, rinsed and cooked

Liquids

  • 4 cups chicken broth (gluten-free if needed)
  • 1 cup cream or half-and-half

Herbs and Seasonings

  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Optional

  • 1 tablespoon butter (for extra richness)

Instructions

  1. Prepare the wild rice: Rinse the wild rice thoroughly under cold water, then cook it separately in simmering water until tender but still chewy, about 40-50 minutes. Drain and set aside.
  2. Cook the sausage: In a large pot over medium heat, brown the sausage, breaking it up with a spoon. Cook until caramelized and browned, then remove the sausage with a slotted spoon, leaving the drippings in the pot.
  3. Sauté the aromatics: Add diced onions, celery, and carrots to the sausage drippings and cook until softened and fragrant, about 5-7 minutes. Stir in minced garlic during the last minute of cooking.
  4. Build the chowder base: Stir in the diced potatoes, cooked sausage, chicken broth, thyme, and bay leaves. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Add wild rice and cream: Once the potatoes are soft, stir in the cooked wild rice and pour in the cream or half-and-half. Heat gently, ensuring the chowder does not boil, keeping the cream smooth.
  6. Season and finish: Remove bay leaves, then season the chowder with salt and pepper to taste. For extra richness, stir in a pat of butter if desired. Serve hot for maximum comfort.

Notes

  • Pre-cook wild rice separately to ensure ideal texture and avoid over-thickening the chowder.
  • Use a flavorful smoked or spicy sausage to add depth and smokiness.
  • Avoid boiling the chowder vigorously after adding cream to prevent curdling.
  • Cut potatoes into uniform cubes for even cooking.
  • Adjust chowder thickness by adding more broth for thinness or simmer uncovered to thicken.
  • Variations include swapping sausage for plant-based proteins, adding veggies like corn or kale, and using dairy-free cream alternatives.

Nutrition

Keywords: potato chowder, sausage chowder, wild rice soup, hearty soup, gluten free chowder, creamy soup, easy dinner, comfort food

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