Sausage and Wild Rice Chowder
Cozy up with a hearty bowl of Sausage and Wild Rice Chowder, a comforting blend of robust flavors and creamy textures that's perfect for chilly evenings. This rustic soup combines savory ground sausage—choose from pork or turkey—with nutty, tender wild rice and a medley of aromatic vegetables like carrots, celery, and onion. Simmered in a rich chicken broth and finished with a velvety heavy cream base, this chowder is elevated with dried thyme, a hint of garlic, and a touch of fresh parsley for a perfect balance of earthiness and freshness. Ready in under an hour and serving six, this one-pot recipe is an easy, satisfying option for weeknight dinners or cozy gatherings. Serve it with crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 pound ground sausage (pork or turkey)
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.75 cup uncooked wild rice
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat a large stockpot or Dutch oven over medium heat. Add the ground sausage and cook until browned, breaking it up into small pieces with a wooden spoon. Once fully cooked, transfer the sausage to a plate lined with paper towels to drain excess grease, leaving about 1 tablespoon of fat in the pot.
Add the butter to the pot and melt it over medium heat. Stir in the diced onion, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the uncooked wild rice, chicken broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 35-40 minutes, or until the wild rice is tender.
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Slowly pour the mixture into the pot while stirring to avoid lumps. Simmer for 5-7 minutes, or until the soup thickens slightly.
Return the cooked sausage to the pot and stir to combine. Discard the bay leaf before tasting the soup and adjusting the seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls, garnish with chopped parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 9667 mg | 420% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 26.6 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 463 mg | 36% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4306 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
