Potato and Sausage Chowder Recipe

Potato and Sausage Chowder

1 tablespoon extra virgin olive oil

400 g (about 6 links) sausage, any variety you prefer

1 medium onion, finely chopped

2 celery ribs, thinly sliced

2 medium carrots, sliced into rounds

2 garlic cloves, minced

½ teaspoon dried thyme

3 tablespoons all-purpose flour

1 liter (4 cups) chicken broth or vegetable broth

2 bay leaves

100 g (½ cup) wild rice

3 medium potatoes, peeled and cut into bite-sized cubes

375 ml (1½ cups) light cream, single cream, or half-and-half

Salt and freshly ground black pepper, to taste

Cook the Sausage

Warm the olive oil in a large soup pot over medium heat.

Remove the sausage from its casings and add the meat to the pot.

Use a spatula to break it into small pieces while cooking.

Sauté until the sausage is browned on the outside and fully cooked through.

Transfer the cooked sausage to a plate and set aside.

If there is a large amount of grease, carefully remove some of it, leaving about 2 tablespoons in the pot.

Sauté the Vegetables

Add the chopped onion, sliced celery, and carrots to the same pot.

Cook over low heat for about 10 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Stir in the minced garlic and dried thyme and cook for another 30 seconds.

Create the Base

Sprinkle the flour evenly over the vegetables and stir well so it combines with the remaining fat, forming a thick paste (roux).

Continue cooking for about 2 minutes while stirring to remove the raw flour taste.

Return the cooked sausage to the pot and mix everything together.

Add the Broth and Rice

Pour in a small amount of the chicken or vegetable stock and stir until the roux dissolves smoothly into the liquid.

Gradually add the remaining stock while stirring.

Add the bay leaves and wild rice, then bring the soup to a gentle simmer.

Cook over low to medium heat for about 30 minutes.

Add the Potatoes

Stir in the peeled and cubed potatoes.

Continue simmering for about 15 minutes, or until both the potatoes and the wild rice are tender.

Finish the Chowder

Pour in the cream and season the chowder with salt and black pepper to taste.

Allow the soup to heat gently until the cream is fully warmed through, then remove from the heat.

Serve hot, garnished with freshly chopped parsley if desired.