Delicious Potato and Sausage Chowder

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Ingredients:

  • 1 tbsp olive oil
  • 400 g 6 sausages, any flavor
  • 1 onion chopped
  • 2 stalks celery sliced
  • 2 carrots sliced
  • 2 cloves garlic minced
  • ½ tsp dried thyme
  • 3 tbsp plain/all-purpose flour
  • 750 ml 3 cups chicken or vegetable stock
  • 2 bay leaves
  • 100 g ½ cup wild rice
  • 3 medium potatoes peeled and cubed
  • 375 ml 1½ cups single/light cream or half-and-half
  • Salt to taste

Instructions

  • Cook the Sausage:
  • Heat olive oil in a large soup pot. Remove the sausage from its casing, crumble it into the pot, and cook until golden and fully cooked. Transfer to a plate. If there’s excess fat, remove it, leaving about 2 tablespoons in the pot.
  • Sauté the Vegetables:
  • In the same pot, add the onion, celery, and carrots. Cook over low heat for about 10 minutes, stirring occasionally. Add the minced garlic and thyme, and cook for another 30 seconds.
  • Make the Roux:
  • Sprinkle the flour over the vegetables. Stir to form a paste, cooking for 2-3 minutes. Return the cooked sausage to the pot.
  • Add Stock and Rice:
  • Gradually pour in a little stock, stirring to combine with the roux. Once smooth, add the remaining stock, bay leaves, and wild rice. Bring to a simmer and cook over low to medium heat for 30 minutes.
  • Cook the Potatoes:
  • Add the cubed potatoes to the pot and cook for another 15 minutes, or until both the rice and potatoes are tender.
  • Finish with Cream:
  • Stir in the cream, season with salt and pepper, and warm through. Remove from heat.
  • Serve:
  • Garnish with fresh parsley and serve hot.

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