There’s something magical about a pot of creamy chowder bubbling away on the stove. The kitchen fills with the savory aroma of sausage, tender potatoes, and rich broth, instantly promising comfort in every spoonful. This Award Winning Soup isn’t just a title — it’s the kind of recipe that earns rave reviews from family and friends after the very first bite.
This creamy Potato Chowder Soup is hearty enough to satisfy big appetites, yet simple enough to throw together on a busy weeknight. With wholesome ingredients and minimal prep, it easily becomes your go-to Homemade Soup Recipe when time is short but cravings are real. It’s especially perfect for chilly evenings, fitting beautifully into your favorite Cozy Winter Recipes collection.
Snow piling up outside? This chowder belongs on your list of comforting Snow Day Meals. Hosting an intimate dinner? It’s also ideal for Soups For Two People, making just the right amount for a cozy meal without tons of leftovers. The creamy base and tender bites of sausage transform a humble Potato Chowder into a rich, satisfying Chowder Soup everyone will ask for again.
Whether you’re meal planning for the week or looking to expand your Fall Soup Recipes, this easy chowder delivers warmth, flavor, and comfort in every bowl.
Award Winning Soup: Creamy Potato Chowder with Sausage
Ingredients
For the soup:
- 1 tablespoon olive oil
- 6 sausages (about 14 oz total), casings removed
- 1 onion, diced
- 2 celery ribs, sliced
- 2 carrots, sliced
- 2 garlic cloves, finely chopped
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 bay leaves
- ½ cup wild rice (about 3.5 oz)
- 3 medium potatoes, peeled and cut into chunks
- Salt, as needed
To finish:
- 1½ cups light cream or half-and-half (12.5 fl oz)
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Add the sausage meat (removed from casings) and cook, breaking it apart with a spoon, until browned and fully cooked. Transfer the sausage to a plate. If there is too much grease, carefully drain it off, leaving about 2 tablespoons behind.
- Add the onion, celery, and carrots to the same pot. Cook over low heat for around 10 minutes until the vegetables soften. Stir in the garlic and thyme and cook briefly until fragrant. Sprinkle the flour over the vegetables and stir well to form a thick paste. Let it cook for 1–2 minutes to remove the raw flour taste, then return the sausage to the pot.
- Slowly pour in a small amount of broth while stirring to create a smooth base. Add the remaining broth gradually, mixing continuously. Add the bay leaves and wild rice. Bring to a gentle simmer and cook for about 30 minutes.
- Add the potato chunks and continue simmering for another 15 minutes, or until the rice and potatoes are tender.
- Stir in the cream and season with salt. Heat gently until warmed through without boiling. Remove from heat and serve hot. Garnish with chopped parsley if desired.
Award Winning Soup: Creamy Potato Chowder with Sausage
Ingredients
For the soup:
- 1 tablespoon olive oil
- 6 sausages (about 14 oz total), casings removed
- 1 onion, diced
- 2 celery ribs, sliced
- 2 carrots, sliced
- 2 garlic cloves, finely chopped
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 bay leaves
- ½ cup wild rice (about 3.5 oz)
- 3 medium potatoes, peeled and cut into chunks
- Salt, as needed
To finish:
- 1½ cups light cream or half-and-half (12.5 fl oz)
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Add the sausage meat (removed from casings) and cook, breaking it apart with a spoon, until browned and fully cooked. Transfer the sausage to a plate. If there is too much grease, carefully drain it off, leaving about 2 tablespoons behind.
- Add the onion, celery, and carrots to the same pot. Cook over low heat for around 10 minutes until the vegetables soften. Stir in the garlic and thyme and cook briefly until fragrant. Sprinkle the flour over the vegetables and stir well to form a thick paste. Let it cook for 1–2 minutes to remove the raw flour taste, then return the sausage to the pot.
- Slowly pour in a small amount of broth while stirring to create a smooth base. Add the remaining broth gradually, mixing continuously. Add the bay leaves and wild rice. Bring to a gentle simmer and cook for about 30 minutes.
- Add the potato chunks and continue simmering for another 15 minutes, or until the rice and potatoes are tender.
- Stir in the cream and season with salt. Heat gently until warmed through without boiling. Remove from heat and serve hot. Garnish with chopped parsley if desired.
