Description
A warm and comforting chowder filled with tender potatoes and rich sausage, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 400g chicken or turkey sausages, casings removed
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp plain all-purpose flour
- 1 litre chicken or vegetable stock
- 2 bay leaves
- 100g wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml single cream or half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the olive oil in a large pot over medium heat. Once hot, add the sausages and cook until browned. Add the chopped onion, celery, and carrots; sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic and dried thyme.
- Create the roux by sprinkling in the flour, stirring constantly for about 2 minutes.
- Simmer the soup by gradually pouring in the chicken stock while stirring to combine. Add the bay leaves and wild rice. Bring to a gentle boil, then reduce to simmer for 20 minutes.
- Finish with the potato chunks and simmer for an additional 15 minutes until tender. Slowly stir in the cream, keeping the heat low. Season with salt and pepper to taste.
- Serve by removing the bay leaves and ladling the chowder into bowls. Top with fresh parsley.
Notes
For a thicker chowder, mash a few potato chunks in the pot. Can be made a day in advance and refrigerated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg