Description
A hearty creamy potato chowder with flavorful sausage and wild rice, perfect for comforting dinners.
Ingredients
- 1 tbsp olive oil
- 400 g sausages (any flavour), casing removed
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- ½ tsp dried thyme
- 3 tbsp all‑purpose/plain flour
- 1 litre (4 cups) chicken or vegetable stock
- 2 bay leaves
- 100 g (½ cup) wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375 ml (1½ cups) single/light cream or half-and-half
- Salt & pepper to taste
Instructions
- Heat the oil in a soup pot. Remove the sausage from the casing, add it to the pot, break it up with a spatula, and fry until golden and cooked through. Remove the sausage to a separate plate (trim excess fat, leaving about 2 tbsp in pot if needed).
- In the same pot, add onion, celery, and carrot. Cook over low heat for about 10 minutes until softened.
- Add minced garlic and thyme; cook an additional 30 seconds.
- Sprinkle the flour over the vegetables, stirring to combine with fat to form a paste (roux). Cook for a couple of minutes.
- Return the cooked sausage to the pot.
- Pour in a little of the stock and stir to blend with the roux; then add the rest of the stock. Add the bay leaves and wild rice. Bring to a simmer and cook on medium-low heat for 30 minutes.
- Add the potato chunks and cook for another 15 minutes, until the potatoes and wild rice are tender.
- Stir in the cream, season with salt and pepper, and warm through (do not boil). Remove from heat.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- Use brown rice or pearl barley instead of wild rice if desired.
- To make it gluten-free, use corn flour instead of regular flour.
- Sweet potatoes can be substituted for regular potatoes (cook faster).
- Non‑dairy cream alternatives (soy cream, oat cream) can be used for a lactose-free version.
- Potatoes don’t freeze well; better to refrigerate leftovers and consume within 2–3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 628 kcal
- Sugar: 5 g
- Sodium: 1048 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 122 mg
