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A filling dish of Sausage and Potato Chowder brings together smooth luxury and bold flavors. This all-in-one meal turns basic items into a thick, cozy dinner that's just right for cold nights and family meals.
I've made tons of chowder pots and found the key is packing in taste, first by getting the sausage nice and brown, then letting all those veggies bring out their sweet side.
Key Components
- Tasty Sausage: Pick whatever kind you like best
- Yukon Gold Potatoes: They don't fall apart while they cook
- Garden Vegetables: They start your flavor journey
Step-By-Step Cooking
- Sausage Preparation (10 minutes):
- Peel off casings. Crumble into chunks. Cook until crispy. Keep the drippings. Put meat on the side.
- Building Flavors (15 minutes):
- Cook veggies in sausage drippings. Wait for onions to turn clear. Toss in garlic and herbs. Mix flour to make roux. Cook until flour doesn't taste raw.
- Creating Base (30 minutes):
- Pour stock in slowly. Mix well to avoid chunks. Put wild rice in. Let it bubble until rice gets tender. Throw potatoes in and keep cooking.
- Finishing Touches:
- Mix sausage back in. Add cream bit by bit. Check salt and pepper. Warm it up a little more. Top with goodies and serve.
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Insider Kitchen Secrets
- Get sausage really golden for max taste
- Keep heat low when you're adding cream
- Sample and fix seasoning as you go
This Sausage and Potato Chowder shows that soul-warming food doesn't need fancy tricks to taste amazing. Served at family dinners or casual get-togethers, it brings a bowl of happiness to everyone at the table.
Storage and Reheating
After cooking countless batches, I've figured out these storage hacks:
- Store in sealed containers
- Wait until it's room temp before putting in fridge
- Warm up slowly so cream doesn't separate
Prep-Ahead Strategies
When I'm cooking for parties, I usually:
- Cook sausage the day before
- Chop all veggies ahead of time
- Get stock and cream measured out
- Put everything together right before eating
Great Side Dishes
- Fresh baked sourdough
- Crisp garden salad
- Homemade biscuits
Try These Twists
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- Toss in some charred corn
- Mix different kinds of potatoes
- Switch up your sausage flavors
- Add whatever veggies are in season
Insider Kitchen Secrets
- Chop everything the same size for even cooking
- Never let it boil once cream goes in
- Save some crispy sausage bits for the top
This Sausage and Potato Chowder stands as comfort food at its best - regular ingredients carefully turned into something special. Every spoonful gives you just the right mix of creamy potatoes, tasty sausage, and flavorful veggies, making it your go-to when you want something warm and satisfying.
Frequently Asked Questions
- → Which kind of sausage goes best in this soup?
- You can try any sausage you like - Italian, bratwurst, or even lighter chicken sausage all taste great.
- → Can I make this soup the day before?
- Sure thing, it warms up nicely. Just heat it slowly and maybe add a bit more cream if needed.
- → Can I swap out the wild rice?
- White or brown rice works too, but wild rice brings a special crunch and nutty flavor.
- → How should I keep extra soup?
- Pop it in a sealed container in the fridge and eat within 3 days.
- → Is this soup okay to freeze?
- It'll work, but soups with cream might look different after freezing. It's best when fresh or from the fridge.