Description
This Potato and Sausage Chowder is a hearty, comforting dish perfect for chilly nights.
Ingredients
Scale
- 1 tbsp olive oil
- 400 g sausages, any flavor
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 0.5 tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 1 litre chicken or vegetable stock
- 100 g wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375 ml single/light cream or half and half
- Salt
Instructions
- Heat the oil in a large soup pot over medium heat.
- Remove the casing from the sausages and add them to the pot. Cook until golden brown, about 5-7 minutes. Transfer to a plate and set aside.
- Add the chopped onion, sliced celery, and carrots to the pot. Cook for 10 minutes over low heat until softened. Add minced garlic and thyme for 30 seconds.
- Sprinkle the flour over the vegetables and stir to combine. Cook for a couple of minutes until it forms a paste.
- Gradually pour in chicken or vegetable stock, stirring until fully incorporated. Add remaining stock, bay leaves, and wild rice. Bring to a simmer and cook for 30 minutes.
- Add cubed potatoes to the pot and simmer for an additional 15 minutes, or until tender.
- Pour in the light cream and season with salt to taste. Allow the cream to warm through before removing from heat.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Potato Sausage Chowder