Potato and Sausage Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
400g (6) sausages, any flavour
03 -
1 onion, chopped
04 -
2 stalks celery, sliced
05 -
2 carrots, sliced
06 -
2 cloves garlic
07 -
1/2 tsp dried thyme
08 -
3 tbsp plain/all purpose flour
09 -
1 litre/4 cups chicken or vegetable stock
10 -
2 bay leaves
11 -
100g/1/2 cup wild rice
12 -
3 medium potatoes, peeled and cut into chunks
13 -
375ml/1 1/2 cups single/light cream or half and half
14 -
Salt and pepper to taste
→ For Garnish
15 -
Fresh parsley, chopped
# Instructions:
01 -
Heat the oil in a soup pot. Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate. (If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot)
02 -
To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer.
03 -
Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.
04 -
Pour a bit of the chicken stock in and stir until well combined with the roux, then pour in the rest, add 2 bay leaves and wild rice, bring to a simmer and cook over low to medium heat for 30 minutes.
05 -
Add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked.
06 -
Pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat.
07 -
Serve with chopped fresh parsley.
# Notes:
01 -
Sausage can be substituted with bacon for a smoky depth of flavor
02 -
Brown rice or pearl barley can be used instead of wild rice
03 -
Corn flour can be used instead of all-purpose flour to make the soup gluten-free
04 -
Sweet potatoes can be used instead of regular potatoes
05 -
Plant-based cream like soya cream can be used instead of dairy cream
06 -
Always taste your soup before serving to adjust salt as needed