Sausage Potato Chowder (Print Version)
# Ingredients:
→ Base
01 -
3 medium potatoes, peeled and chopped up
02 -
400g/6 sausages of any type
03 -
1 tablespoon olive oil
04 -
100g/½ cup wild rice
→ Vegetables & Aromatics
05 -
2 garlic cloves
06 -
2 stalks of celery, thinly sliced
07 -
2 carrots, cut into slices
08 -
1 onion, diced
09 -
½ teaspoon dried thyme
10 -
2 bay leaves
→ Liquid & Thickeners
11 -
4 cups/1 litre chicken or veggie stock
12 -
3 tablespoons plain or all-purpose flour
13 -
1½ cups/375ml single or light cream (or half and half)
14 -
Salt to your liking
# Instructions:
01 -
Warm the oil in your pot, take sausage out of its casing, break it up, and fry until browned. Put it on a plate and keep around 2 tablespoons of fat in the pot.
02 -
Toss in the onion, celery, and carrots, cooking them on low for about 10 minutes. Stir in garlic and thyme, letting it cook briefly for 30 seconds.
03 -
Sprinkle the flour over the softened veggies, mix it around into a paste, and cook for 2 minutes. Then pop the sausage back in.
04 -
Slowly add the stock while stirring, toss in the bay leaves and wild rice, and let it simmer for half an hour.
05 -
Drop in the potato chunks and let them cook another 15 minutes, making sure both the rice and potatoes are soft.
06 -
Mix in the cream, season with salt and pepper, and let it warm up before serving. Sprinkle some fresh parsley on top if you like.
# Notes:
01 -
You can swap out sausage for bacon if you like smoky flavors.
02 -
Replace wild rice with brown rice or pearl barley.
03 -
Use cornflour instead of wheat flour to make it gluten-free.
04 -
Try sweet potatoes instead of regular ones for quicker cooking.
05 -
Go dairy-free by using a non-dairy cream substitute.