Potato and Sausage Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
400g (6) sausages, any flavor
03 -
1 onion, chopped
04 -
2 stalks celery, sliced
05 -
2 carrots, sliced
06 -
2 cloves garlic, minced
07 -
1/2 teaspoon dried thyme
08 -
3 tablespoons plain/all-purpose flour
09 -
750ml (3 cups) chicken or vegetable stock
10 -
2 bay leaves
11 -
100g (1/2 cup) wild rice
12 -
3 medium potatoes, peeled and cubed
13 -
375ml (1½ cups) single/light cream or half-and-half
14 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in a large soup pot. Remove sausage from casings, crumble into the pot, and cook until golden. Transfer to a plate, leaving about 2 tablespoons of fat in the pot.
02 -
Add onion, celery, and carrots to the pot. Cook over low heat for 10 minutes, stirring occasionally. Add garlic and thyme, cook 30 seconds more.
03 -
Sprinkle flour over vegetables, stir to form a paste and cook 2-3 minutes. Return cooked sausage to pot.
04 -
Gradually stir in stock until smooth. Add bay leaves and wild rice. Simmer over low-medium heat for 30 minutes.
05 -
Add cubed potatoes and cook for 15 more minutes until both rice and potatoes are tender.
06 -
Stir in cream, season with salt and pepper, and warm through. Serve hot with fresh parsley garnish.