Potato and Sausage Chowder (Print Version)
# Ingredients:
→ Base
01 -
3 medium-sized potatoes, peeled and cut into chunks
02 -
½ cup (100g) wild rice
03 -
1 tablespoon olive oil
04 -
6 sausages (any variety, about 400g)
→ Vegetables & Aromatics
05 -
2 garlic cloves
06 -
1 chopped onion
07 -
2 bay leaves
08 -
2 sliced carrots
09 -
½ teaspoon dried thyme
10 -
2 celery stalks, sliced
→ Liquid & Thickeners
11 -
4 cups (1 litre) chicken or veggie stock
12 -
3 tablespoons plain flour
13 -
Salt, as you like it
14 -
375ml (1½ cups) half-and-half or light cream
# Instructions:
01 -
Put oil into a soup pot and warm it up. Take sausages out of their casings, crumble them, and fry until browned. Set sausage aside, leaving about 2 tablespoons of the fat in the pot.
02 -
Throw the onion, celery, and carrots into the pot, cooking them gently for about 10 minutes. Add the thyme and garlic, and stir for another 30 seconds.
03 -
Dust the veggies with flour and mix until you get a paste. Let it cook for 2 minutes, then toss the sausage back in.
04 -
Pour in the stock little by little while stirring, then toss in the wild rice and bay leaves. Let it cook gently for 30 minutes.
05 -
Put the potato pieces into the pot and let them simmer for about 15 minutes, or until both the potatoes and rice soften.
06 -
Mix in the cream, sprinkle salt and pepper to your taste. Heat until warm, then serve, adding fresh parsley if you want.
# Notes:
01 -
Bacon works instead of sausage if you'd like a smoky taste
02 -
Swap wild rice with brown rice or pearl barley
03 -
Use cornflour to make this gluten-free
04 -
Regular potatoes can be replaced with sweet ones for faster cooking
05 -
Dairy-free cream works nicely for a vegan-friendly version