Potato And Sausage Chowder
A creamy and hearty chowder filled with potatoes and sausage, perfect for chilly days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 6 pieces sausages any flavor
- 1 cup onion, chopped
- 2 stalks celery, sliced
- 2 pieces carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 pieces bay leaves
- 1 cup wild rice about 100g
- 3 pieces medium potatoes, peeled and cut into chunks
- 1.5 cups single cream or half and half about 375ml
- to taste salt
Instructions
- Heat olive oil in a large soup pot. Remove sausage from casings, add to the pot, break it up with a spatula, and cook until golden and fully cooked, about 8-10 minutes. Remove sausage to a plate. If the sausage is very fatty, leave 2 tablespoons of fat in the pot.
- In the same pot, add chopped onion, celery, and carrots. Cook over low heat for about 10 minutes, stirring occasionally until softened. Add minced garlic and thyme, cooking for an additional 30 seconds until fragrant.
- Sprinkle flour over the softened vegetables and fat, stirring to form a paste. Cook for a couple of minutes to eliminate the raw flour taste.
- Return the cooked sausage to the pot. Pour in a small amount of chicken stock, stirring to combine with the roux. Gradually add in the rest of the stock, mixing well. Add bay leaves and wild rice, bringing to a simmer. Let it cook over low to medium heat for about 30 minutes.
- After 30 minutes, add cubed potatoes to the pot, stirring to combine. Continue to cook for an additional 15 minutes until wild rice and potatoes are tender. Pour in cream and season with salt to taste, letting the cream warm through before removing from heat.
- Serve the chowder hot, garnished with chopped fresh parsley for a pop of color and added flavor.
Notes
Feel free to add more vegetables like peas or corn for extra color and nutrients.