Sausage Chowder Delight (Print-Friendly Version)
Filling chowder packed with potatoes, sausage, cream, and wild rice for a cozy meal.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 teaspoon salt, adjust to taste
02 -
1 tablespoon olive oil
03 -
3 medium potatoes, peeled and cut into chunks
04 -
1 1/2 cups half and half or light cream
05 -
14 ounces uncooked sausages, any flavor
06 -
4 cups chicken stock or vegetable stock
07 -
2 cloves garlic, minced
08 -
2 stalks celery, sliced
09 -
1/2 cup wild rice
10 -
2 bay leaves
11 -
2 medium carrots, sliced
12 -
1 medium onion, chopped
13 -
3 tablespoons all-purpose flour
14 -
1/2 teaspoon dried thyme
15 -
Fresh parsley, chopped, for garnish (optional)
16 -
Black pepper, to taste
# How to Make It:
01 -
Spoon the chowder into bowls. If you like, top with chopped fresh parsley.
02 -
Mix in the half and half or light cream. Season it with salt and pepper. Heat it gently until the cream is warmed. Don't forget to take out the bay leaves.
03 -
Toss in the chunks of potatoes. Let them cook for another 15 minutes or until the wild rice and potatoes are soft.
04 -
Get it to a simmer over low to medium heat. Cook for 30 minutes, giving it a stir now and then.
05 -
Put the cooked sausage back in the pot. Slowly whisk in a bit of chicken stock to blend with the roux. After that, pour in the rest of the stock. Add the bay leaves and wild rice.
06 -
Add in the minced garlic and dried thyme, cooking for 30 seconds. Sprinkle flour over the vegetables to form a paste, and cook for 2 minutes, stirring a lot.
07 -
Add in the chopped onion, celery, and sliced carrots. Cook them on low heat for 10 minutes. Stir occasionally until they feel soft.
08 -
In a big soup pot, heat the olive oil over medium. Take the sausage out of its casing, add it to the pot, break it into little bits with a spatula, and cook it until browned. Transfer the sausage to a plate, leaving about 2 tablespoons of fat in the pot.
# Extra Information:
01 -
You can swap bacon for sausage if you want a smoky taste. Brown rice or pearl barley can work instead of wild rice. For those avoiding gluten, use cornstarch instead of flour.
02 -
For a quicker option, try sweet potatoes instead of the usual potatoes.
03 -
If you need a dairy-free chowder, go with plant-based alternatives like soya cream.
04 -
Always give it a taste before serving to check the seasoning.