Sausage Potato Chowder (Print Version)
# Ingredients:
→ Base layer
01 -
1 chopped onion
02 -
2 minced garlic cloves
03 -
2 sliced carrots
04 -
½ teaspoon thyme (dried)
05 -
400g (about 6) of your favorite sausages
06 -
1 tablespoon of olive oil
07 -
2 celery stalks, sliced
→ For the creamy soup
08 -
100g (½ cup) wild rice
09 -
3 peeled potatoes, chopped into chunks
10 -
2 bay leaves
11 -
3 tablespoons all-purpose/plain flour
12 -
Fresh parsley for topping (optional)
13 -
Salt and pepper to your liking
14 -
375ml (1½ cups) light cream or half and half
15 -
1 litre (4 cups) vegetable or chicken stock
# Instructions:
01 -
Warm up the olive oil in a big pot over medium heat. Slice open the sausage casings and toss the filling into the pot. Use a spoon or spatula to crumble the meat as it cooks. Once browned and cooked through (about 8-10 minutes), move the sausage to a plate. If there’s a lot of oil left, drain it, leaving roughly 2 tablespoons in the pot.
02 -
In the same pot with the leftover oil, toss in the onion, carrots, and celery. Cook them over low heat until they’re nice and tender, about 10 minutes. Then add the thyme and garlic, giving it 30 seconds to release their smell.
03 -
Sprinkle flour on the softened veggies, stirring constantly so it coats everything evenly. Let this cook for 2-3 minutes to form a paste (aka roux) that helps make the soup creamy.
04 -
Put the cooked sausage back in the pot. Gradually add a bit of stock, stirring the whole time to keep lumps from forming. Once smooth, pour in the rest of the stock. Mix in the wild rice and bay leaves, then let the pot heat to a gentle simmer.
05 -
With the soup simmering on low to medium heat, give it about 30 minutes for the rice to cook. Then toss in the potato chunks and keep cooking for another 15 minutes, or until the potatoes and rice are tender.
06 -
Pour in the light cream and give everything a good stir. Add salt and pepper to taste. Let it gently warm through for a few minutes (don’t let it boil at this point). Remove the bay leaves when you’re done.
07 -
Spoon the soup into bowls while it’s hot and sprinkle parsley on top if you’d like. Pair it with some crusty bread for a comforting meal.
# Notes:
01 -
Try swapping sausage for bacon to get a smoky kick.
02 -
Wild rice not an option? Brown rice or pearl barley work great too.
03 -
Want it gluten-free? Use cornstarch instead of regular flour as the thickener.
04 -
For a sweet twist, switch the potatoes for sweet potatoes—they cook faster too!