Potato and Sausage Chowder (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup (100g) wild rice
02 -
3 medium-sized potatoes, peeled and chopped
03 -
1 tablespoon of olive oil
04 -
3 cups (750ml) vegetable or chicken broth
05 -
400g (about 6) sausages of any type you prefer
06 -
1 whole onion, diced
07 -
2 garlic cloves, finely chopped
08 -
Salt and pepper, as much as you like
09 -
3 tablespoons of plain flour
10 -
2 diced carrots
11 -
1½ cups (375ml) of light cream or half-and-half
12 -
2 bay leaves
13 -
1/2 teaspoon of dried thyme
14 -
2 stalks of celery, thinly sliced
# Method:
01 -
Heat up some olive oil in a big soup pot. Take the casing off the sausages, crumble the meat into the pot, and brown it up until it's golden. Scoop it out onto a plate, but leave about 2 tablespoons of the drippings in the pot.
02 -
Put the chopped onion, celery, and carrots into the pot. Stir it now and then while cooking on low heat for about 10 minutes. Toss in the garlic and thyme, and cook for another 30 seconds.
03 -
Sprinkle the flour over the veggies and stir until it forms a thick paste. Let it cook for 2-3 minutes. Add the browned sausage back into the pot.
04 -
Slowly pour in the stock, stirring as you go to keep it smooth. Drop in the bay leaves and wild rice. Let the pot simmer on low-medium heat for half an hour.
05 -
Toss in the cubed potatoes and let them simmer for another 15 minutes, or until both the rice and potatoes are soft.
06 -
Stir in the cream, add a bit of salt and pepper, and warm the soup through. Serve it hot and, if you want, sprinkle some fresh parsley on top.