Potato and Sausage Chowder (Print Version)
# Ingredients:
→ For the base
01 -
1 tablespoon olive oil
02 -
400g (about 6) sausages, any flavor you like
03 -
1 onion, chopped
04 -
2 stalks celery, sliced
05 -
2 carrots, sliced
06 -
2 cloves garlic, minced
07 -
½ teaspoon dried thyme
→ For the chowder
08 -
3 tablespoons plain/all-purpose flour
09 -
1 litre (4 cups) chicken or vegetable stock
10 -
2 bay leaves
11 -
100g (½ cup) wild rice
12 -
3 medium potatoes, peeled and cut into chunks
13 -
375ml (1½ cups) single/light cream or half and half
14 -
Salt and pepper to taste
15 -
Fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Heat the olive oil in a large soup pot over medium heat. Remove the sausages from their casings and add the meat to the pot. Break it up with a wooden spoon or spatula as it cooks. Fry until golden on the outside and cooked through, about 8-10 minutes. Transfer the cooked sausage to a plate. If there's excess fat in the pot, drain some but leave about 2 tablespoons for sautéing the vegetables.
02 -
In the same pot with the reserved fat, add the chopped onion, celery, and carrots. Cook over low heat for about 10 minutes until the vegetables have softened. Add the minced garlic and dried thyme, and cook for another 30 seconds until fragrant.
03 -
Sprinkle the flour over the vegetables and stir well to coat everything. Cook this mixture for 2-3 minutes, stirring constantly to form a paste (roux). This will help thicken your chowder.
04 -
Return the cooked sausage to the pot and stir to combine with the vegetables and roux. Gradually pour in a small amount of the stock, stirring continuously to prevent lumps. Once smooth, add the remaining stock, bay leaves, and wild rice. Bring the mixture to a simmer.
05 -
Let the soup simmer over low to medium heat for 30 minutes to cook the wild rice. Then add the potato chunks and continue cooking for another 15 minutes, or until both the rice and potatoes are tender.
06 -
Pour in the cream and stir to combine. Season with salt and pepper to taste. Allow the chowder to warm through for another 5 minutes (don't let it boil once cream is added). Remove the bay leaves before serving.
07 -
Ladle the hot chowder into bowls and garnish with fresh chopped parsley if desired. Serve with crusty bread for a hearty, satisfying meal.
# Notes:
01 -
You can substitute the sausage with bacon for a smokier flavor profile.
02 -
If wild rice is unavailable or too expensive, brown rice or pearl barley make excellent alternatives.
03 -
For a gluten-free version, use corn flour (cornstarch) instead of all-purpose flour to thicken the soup.
04 -
Sweet potatoes can be used instead of regular potatoes for a different flavor and faster cooking time.