Description
A creamy, hearty chowder combining potatoes and sausage for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 400 g sausage (any flavor, remove casing if in links)
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- ½ tsp dried thyme
- 3 tbsp plain/all‑purpose flour
- 1 litre (4 cups) chicken or vegetable stock
- 2 bay leaves
- 100 g (½ cup) wild rice (optional)
- 3 medium potatoes, peeled and cut into chunks
- 375 ml (1½ cups) single/light cream or half‑and‑half
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a soup pot over medium heat. Remove sausage from casing (if applicable), add to pot, break up and cook until browned and cooked through. Remove and set aside.
- In the same pot, add onion, celery, and carrots; cook over low heat about 10 minutes until softened. Add garlic and thyme; cook 30 seconds more.
- Sprinkle flour over vegetables, stir and cook 1–2 minutes to form a roux.
- Gradually stir in some stock to deglaze and combine with roux, then pour in remaining stock. Add bay leaves and wild rice. Bring to simmer and cook about 30 minutes.
- Add potato chunks; continue simmering ~15 minutes until potatoes (and rice, if used) are tender.
- Stir in cream, heat through gently (do not boil). Season with salt and pepper. Remove bay leaves.
- Serve hot, garnished with chopped fresh parsley.
Notes
- You can substitute wild rice with brown rice or omit it for a simpler chowder.
- To make it gluten‑free, use cornstarch instead of flour for thickening.
- Use a plant‑based cream (soy, oat) if you want a lactose‑free version.
- Leftovers are best refrigerated and eaten within 2–3 days; freezing may affect potato texture.
Nutrition
- Serving Size: 1 bowl
- 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
