Potato Chowder

sausage and potato chowder

This week Alta at Tasty Eats at Home is hosting the Holiday Food Fest that is happening on Thursdays in November and December.   This week’s theme is favorite fall or Thanksgiving dishes.  I can’t believe that with a food blog, I don’t have any great entries.  The truth is that my brother, who loves to cook and is great at it, cooks for us at Thanksgiving.  I mostly contribute in the dessert area.

That leaves me with favorite fall dishes, but I don’t have anything particularly fallish either.  However, one thing I love about fall is eating soup on a cold evening.  This is one of our favorite soups. Truly, every member of my family really likes it. With meat and potato in it, you can serve it as a main dish, and if you have meat and potato guys like I do, they are sure to love it.

I’m submitting this recipe to the Ultimate Recipe Swap at Life as Mom which has a Food Allergy/Special Diet theme this week. Be sure to check out the other recipes.  This is also submitted to Friday Foodie Fix at The W.H.O.L.E. Gang where you can find other recipes with carrots.

I posted this recipe a year ago, so you may have already seen it in the recipe index.  I bet most you haven’t, though, and because it is so good, I decided to republish it.

This recipe is adapted from one in Bette Hagman’s book More from the Gluten-Free Gourmet.

5.0 from 2 reviews
Potato Chowder
Author: 
Recipe type: Soup
 
Ingredients
  • 1 pound bulk sausage, cooked
  • 1 cup onion, chopped
  • 1 cup carrot, shredded
  • ¼ cup butter (or margarine)
  • 4 cups potatoes, sliced
  • 3 cups chicken broth
  • 1 cup milk (almond milk works well)
  • 2 Tablespoons rice flour
  • salt and pepper to taste
Instructions
  1. In the bottom of a large saucepan, saute the onion and carrot in the butter.
  2. Add the chicken broth and potatoes. Bring to a boil, reduce heat and simmer until the potatoes are cooked.
  3. With a hand potato masher, break up the potatoes until they are only small lumps.
  4. Add the rice flour to the cold milk and blend with a fork. Add to the potato mixture.
  5. Bring to a boil, reduce heat and add the cooked sausage. Heat through.
  6. Add salt and pepper to taste.
Notes
Frozen peas could be added after the meat is added. The soup should then be cooked a couple of minutes more.

One of the nice things about soup is that you can easily adjust the amount of ingredients to your taste. I never worry about measuring the vegetables exactly. If I have more than one cup of carrots when I’m done shredding, I put it all in.




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Comments

  1. Lisa@BlessedwithGrace says:

    That sounds great. I love potato soup when I am sick. Thanks for sharing.

  2. gfe--gluten free easily says:

    I love potato soup and when it's potato chowder, that's even better! I love the ease of making soup and not worrying about measuring, too, Linda. Thanks for pulling this out of your archives for us!

    The Holiday Food Fest is such fun! :-)

    Shirley

  3. Hoosier Homemade says:

    That looks yummy! Thanks for sharing!
    ~Liz

  4. Linda – this looks awesome! Will it work with any other GF flours other than Rice? I want to get the ingredients and make it at home tonight but not sure if the local supermarket has Rice flour.

  5. Tasty Eats At Home says:

    This sounds wonderful, and sounds like a good soup to make my hubby happy! Yum!

  6. Jill – You could try replacing it with corn starch, but I think rice flour or sweet rice flour is a better choice. I'm not sure something like sorghum or millet would work very well.

  7. Mmm…I can't remember the last time I had potato chowder…I love the ingredients you have in this one!

  8. Thanks, Linda! I'll look for the Rice Flour – I should probably have it in my pantry anyway.

  9. WOW! I made this for dinner tonight and my non-GF husband had 2 1/2 bowls! I picked up some rice flour from the health-food store on the way home so now I have some of it in the pantry. DH wants me to leave it a little chunkier next time – I didn't have a potato masher so had to improvise with a wisk. Thanks for the recipe, Linda!

  10. This looks great. I love hearty soups and chowders.

  11. Anonymous says:

    Have you tried using rice milk to make this dairy free?

  12. No, I haven't tried rice milk. I know it works well in a lot of baking, but I don't know about a chowder. You could omit the milk and rice flour, maybe adding a little more broth. It would still be good, just not a chowder.

  13. glutenfree4goofs.wordpress.com says:

    Anonymous and Linda, if you make a roux with a butter alternative, rice milk and gf flour first then add it to the soup it will be thick enough to maintain the consistency you want for chowder.
    Jess

  14. Thanks Jessie, great idea.

  15. Diane-The WHOLE Gang says:

    Wow, potatoes and you add in sausage. I think I'm in love. Adding in carrots is also a great choice. I'm going to give this one a try. Thank you for sharing this on Friday Foodie Fix.

  16. Just found out I have celiac, so along with my heart diet. This has been a challenge so just came across ur website n excited to learn new recipes thanks

  17. Kaye Sorensen says:

    I am going to try this recipe .

  18. Linda Jensen says:

    Please send this recipe and more, for my husband and I r both diabetics.

  19. I’m in Australia and some foods have different names here (eg your hamburger is a meat pattie I think whereas hamburger here is the breadroll, salad and meat pattie) and reading this recipe says sausage however I’m not sure what you’re mean. Sausage here is a mix of fine ground meat, cereal & herbs stuffed in a casing

  20. Shelby says:

    YUUUMM! I made this a couple of nights ago and will defiantly be making this again! It’s been a little rough finding recipes my wheat intolerant 17 yo son likes and your website has been a game changer for us. Thank you so much!

  21. Debbie says:

    Great teaching experience for my 10 year old! Tonight she was peeling, shredding, sauteing, mixing and taste testing. I just supervised, sliced the potatoes and ran the immersion blender. She did everything else and it was fantastic! We used almond milk, Italian sausage and my favorite GF flour blend- Premium Gold Flax and Ancient Grains All Purpose Flour. Now that we’ve done this is it will definitely be a “go to” base to get creative with.

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