Potato and Sausage Chowder
Indulge in the comforting richness of this hearty chowder where tender potatoes and savoury sausage take centre stage in a velvety broth. A delightful twist on the classic seafood version, this soup delivers rustic flavour with every spoonful.
Ingredients
- 3 medium potatoes peeled and cut into chunks
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 375 ml 1½ cups single/light cream or half and half
- 2 carrots sliced
- 1 onion chopped
- 400 g approximately 6 sausages, any flavour
- 1 litre 4 cups chicken or vegetable stock
- 2 stalks celery sliced
- ½ teaspoon dried thyme
- 2 bay leaves
- Salt to taste
- 100 g ½ cup wild rice
- 3 tablespoons plain/all-purpose flour
Instructions
- Warm the olive oil in a large soup pot over medium heat. Remove sausage casings and crumble the meat directly into the pot, browning until thoroughly cooked and golden, then transfer to a plate. If there is excessive fat, discard all but 2 tablespoons.
- In the same pot, add the chopped onion, sliced celery, and carrots. Sauté gently for 10 minutes. Incorporate the minced garlic and thyme, cooking briefly until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and stir thoroughly to form a roux; cook for a few minutes until the flour is absorbed.
- Return the browned sausage to the pot. Add a small amount of the stock to deglaze and integrate the roux, stirring until smooth. Gradually pour in the remaining stock, then add bay leaves and wild rice. Bring the mixture to a gentle simmer and cook over low to medium heat for 30 minutes.
- Introduce the cubed potatoes to the simmering soup and continue cooking for an additional 15 minutes, or until both potatoes and wild rice are tender. Stir in the cream, season with salt and pepper, and allow the soup to warm through. Remove from heat and serve garnished with chopped fresh parsley, if desired.
Notes
For a smoky variation, bacon can be used instead of sausage. Brown rice or pearl barley may replace wild rice for a more economical option. Substitute cornflour to make the soup gluten-free. Sweet potatoes are a suitable and faster-cooking alternative to regular potatoes. For a dairy-free version, use a plant-based cream such as soy. Adjust salt to taste before serving.