Potato and Sausage Chowder (Print Version)
# Ingredients:
→ Base
01 -
400g (about 6) of any type of sausages
02 -
A tablespoon of olive oil
03 -
Half a cup (100g) of wild rice
04 -
3 medium potatoes, peeled and chopped into chunks
→ Vegetables & Aromatics
05 -
One chopped onion
06 -
2 celery stalks, sliced thinly
07 -
Two carrots, thinly cut
08 -
A couple of garlic cloves
09 -
Two bay leaves
10 -
Half a teaspoon of dried thyme
→ Liquid & Thickeners
11 -
1 litre (or 4 cups) of chicken or veggie stock
12 -
375ml (1½ cups) of half and half or light cream
13 -
3 tablespoons of plain flour
14 -
Salt, as needed
# Instructions:
01 -
Drop some oil in a big soup pot and heat it up. Remove sausage casings, crumble the meat, and cook until browned. Scoop it out and set aside, keeping around 2 tablespoons of the fat in the pot.
02 -
Onion, celery, and carrots go in next. Cook these over low heat for 10 minutes. Add the garlic and thyme, mix well, and let it cook another half a minute.
03 -
Sprinkle the flour on the softened veggies, stir to form a paste, and cook this for 2 minutes. Toss the sausage meat back into the pot.
04 -
Slowly pour in the stock, then stir well. Toss in the bay leaves and wild rice. Let this simmer for about half an hour.
05 -
Throw in the potato chunks and keep it cooking another 15 minutes, until the potatoes and rice soften up.
06 -
Pour in the cream, sprinkle in salt and pepper, and warm the mix through. Garnish with parsley before serving, if you're feeling fancy.
# Notes:
01 -
Bacon works well instead of sausage, giving a smoky kick.
02 -
Try swapping wild rice for pearl barley or brown rice.
03 -
For gluten-free, use cornflour in place of plain flour.
04 -
Speed things up with sweet potatoes instead of regular spuds.
05 -
Plant-based cream is great if you want a dairy-free version.