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This hearty and flavorful Sausage, Potato and Wild Rice Chowder blends spicy Italian sausage with soft potatoes and crunchy wild rice in a smooth, fulfilling broth. It's just what you need on those frosty nights when you're craving something filling and hot—this simple pot meal brings fancy restaurant-style comfort food straight from your own kitchen.
I've tweaked this soup over many cold seasons, and now my family begs me to make it. There's something about how the wild rice gives that nice bite while the potatoes make everything so smooth—you'll love every mouthful.
Key Ingredients Breakdown
- Italian sausage: Go for premium meat to get the best taste
- Wild rice: Pick pure wild rice instead of mixtures for the right texture
- Yukon Gold potatoes: Stay intact while adding creaminess
- Fresh vegetables: Build the basic flavor profile
- Light cream: Makes it silky without being too heavy
- Bay leaves: Can't skip these for proper richness
- Fresh thyme: Adds a light touch to balance heavier elements
Simple Cooking Process
- Sausage Preparation:
- Gently take off casings. Crumble into small chunks. Cook until brown everywhere. Pour off extra fat. Keep the tasty bits in the pot.
- Vegetable Base:
- Chop veggies to same size. Sauté till soft. Put garlic in at the end. Don't let veggies brown. Add salt each time you add ingredients.
- Roux Development:
- Mix flour completely. Keep stirring. Pour stock bit by bit. Mix until it's smooth. Get rid of any clumps.
- Wild Rice Addition:
- Wash rice first. Keep at low bubble. Stir now and then. Check if it's done. Watch your liquid amount.
- Final Assembly:
- Stir in cream slowly. Taste for salt and pepper. Make thicker or thinner as needed. Let sit a bit. Serve really hot.
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This dish grew from my grandma's basic potato soup, but I added wild rice and sausage to make it more filling.
Controlling The Heat
After making batch after batch, I've found that keeping a low bubble is super important. If it gets too hot, the cream can split and your potatoes might turn mushy. I keep things at medium-low once I've added the cream, letting everything warm up without coming to a boil.
Prep Work Ahead Of Time
Though it tastes best fresh, you can get parts of this chowder ready beforehand. I sometimes cook the sausage and veggies, then keep them in the fridge away from the cooked wild rice. When it's dinner time, I just throw everything together and add the cream for the final warm-up.
Keeping Leftovers
Don't try to freeze this one because of the cream and potatoes. But it stays good in the fridge for 2-3 days. When you warm it up, add a splash more cream or broth to get the right thickness, and heat it gently so it doesn't separate.
Getting Different Textures
The mix of stuff creates a really nice mouth-feel. The wild rice gives you something to chew, the potatoes add that smooth creaminess, and the sausage makes it filling. Cutting all your veggies the same size helps them cook evenly and makes for perfect little bites.
What To Eat With It
This chowder works great with a chunk of crusty bread for soaking up the broth. In fall, I like to add a simple green salad with tangy dressing to cut through the richness. When friends come over, I put it in hollowed-out bread bowls.
Different Ways To Make It
I've tried adding different things over time. Kale or spinach adds some green and good stuff, while mushrooms bring an earthy flavor. If you want something lighter, turkey sausage works just as well.
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This Sausage, Potato and Wild Rice Chowder has turned into my favorite meal for cold nights and casual get-togethers. The mix of tastes and textures creates something really special that hits the spot. Each serving gives you that perfect mix of comfort and fancy, making you want to cook it again and again.
Frequently Asked Questions
- → Can I try other sausages?
- Absolutely, any sausage flavor works, or swap it with bacon for a smoky twist.
- → What else can I use instead of wild rice?
- Go for brown rice or barley, as both bring similar texture and heartiness.
- → How do I make it gluten-free?
- Replace the regular flour with corn flour, and it's gluten-free!
- → Any options for dairy-free versions?
- For sure! Use plant-based creams like soya cream to skip dairy.
- → Can I swap out regular potatoes?
- Yes! Sweet potatoes are a great option and cook faster too.