Sausage Potato Chowder (Print Version)
# Ingredients:
01 -
6 sausages (around 400g), remove the casings.
02 -
1 tablespoon of olive oil.
03 -
2 medium-sized carrots, sliced thin.
04 -
2 celery stalks, chopped.
05 -
3 medium potatoes, peeled and cut up.
06 -
2 garlic cloves, finely diced.
07 -
2 bay leaves.
08 -
1/2 cup wild rice.
09 -
3 tablespoons regular flour.
10 -
4 cups of chicken or veggie stock.
11 -
1 onion, diced small.
12 -
1/2 teaspoon thyme, dried.
13 -
1 1/2 cups light cream.
14 -
Salt and black pepper as needed.
# Instructions:
01 -
Warm up oil, brown the sausage bits until golden, set aside, keep about 2 tablespoons of the fat.
02 -
Sauté celery, carrots, and onion for about 10 minutes. Toss in garlic and thyme for half a minute.
03 -
Mix flour into the leftover fat, stir into a thick paste for 2 minutes. Add sausage back in.
04 -
Gradually pour in the stock while stirring. Add bay leaves and rice, let it simmer for 30 minutes.
05 -
Stir in the potatoes and let them cook about 15 minutes, until soft and rice is fully done.
06 -
Pour in cream and heat carefully. Adjust seasoning with salt and pepper to your taste.
# Notes:
01 -
Want a twist? Swap in crispy bacon for the sausage.
02 -
Barley or brown rice can replace the wild kind.
03 -
Try sweet potatoes instead of the regular ones.
04 -
Use plant-based cream for a dairy-free option.