Ingredients
Sausage and Base
- 1 tbsp olive oil
- 400g (6) sausages (any flavor)
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
Thickening and Stock
- 3 tbsp plain/all-purpose flour
- 1 litre (4 cups) chicken or vegetable stock
- 2 bay leaves
- 100g (1/2 cup) wild rice
Vegetables and Cream
- 3 medium potatoes, peeled and cut into chunks
- 375ml (1 1/2 cups) single/light cream or half and half
- Salt and pepper to taste
Instructions
- Cook the Sausage: Heat olive oil in a soup pot over medium heat. Remove sausage from casing, crumble into the pot, and cook until golden brown and fully cooked through. Remove the sausage and set aside. If the sausage releases excess fat, drain all but 2 tablespoons to keep in the pot.
- Sauté Vegetables: In the same pot, add chopped onion, sliced celery, and carrots. Cook over low heat for 10 minutes until softened. Add minced garlic and dried thyme; cook for another 30 seconds to release their aroma.
- Create Roux: Sprinkle the flour evenly over the vegetables and fat, stir to combine forming a paste. Cook this mixture for 2 minutes, stirring constantly to remove raw flour taste. Then return the cooked sausage to the pot.
- Add Stock and Rice: Pour a small amount of chicken stock into the pot, stirring to blend the roux smoothly, then add the remaining stock. Stir in the bay leaves and wild rice. Bring to a simmer and cook gently over low to medium heat for 30 minutes.
- Cook Potatoes: Add the peeled and chunked potatoes to the simmering pot. Continue cooking for an additional 15 minutes until both wild rice and potatoes are tender.
- Finish with Cream and Seasoning: Pour in the single/light cream or half and half, stirring to combine. Season with salt and freshly ground black pepper to taste, warming the chowder gently without boiling. Remove from heat once warmed through.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley for a bright finishing touch. Enjoy warm.
Notes
- You can substitute wild rice with brown or white rice if desired, but cooking times may vary.
- If you prefer a thicker chowder, increase the flour to 4 tablespoons while making the roux.
- Use chicken stock for a milder flavor or vegetable stock to keep it vegetarian-friendly if using vegetarian sausage.
- For a lower-fat option, substitute cream with evaporated milk or use a light cream alternative.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
