Potato and Sausage Chowder
A delightful blend of creamy goodness and comforting flavors, this chowder combines tender potatoes and savory sausage for a hearty dish perfect for chilly nights.
Ingredients
For the chowder
- 1 tbsp Olive oil
- 400 g Chicken or turkey sausages, casings removed
- 1 Onion, chopped
- 2 stalks Celery, sliced
- 2 Carrots, sliced
- 2 cloves Garlic, minced
- 1/2 tsp Dried thyme
- 3 tbsp Plain all-purpose flour
- 1 litre Chicken or vegetable stock
- 2 Bay leaves
- 100 g Wild rice
- 3 medium Potatoes, peeled and cut into chunks
- 375 ml Single cream or half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
- Push the sautéed vegetables to one side of the pot and add the removed sausage. Cook until browned, breaking it apart with a spoon. Sprinkle the flour over the sausage and mix well, stirring for another minute.
- Gradually add the chicken stock while stirring to combine. Add the bay leaves and bring to a simmer. Stir in the wild rice and cook for about 15 minutes until tender.
- Add the potato chunks and cream to the pot, stirring to combine. Simmer for an additional 15-20 minutes until the potatoes are tender.
Notes
For a vegan version, substitute the sausage with plant-based alternatives and use vegetable broth. For a thicker chowder, mash a few of the cooked potato chunks directly in the pot. Serve with crusty bread and garnish with fresh parsley.
