Creamy Potato and Sausage Chowder (Print Version)

# Ingredients:

→ Base

01 - Sausages, any flavor (400g/6 sausages)
02 - Olive oil (1 tablespoon)
03 - Wild rice (100g/½ cup)
04 - Potatoes (3 medium, peeled and chunked)

→ Vegetables & Aromatics

05 - Onion (1, chopped)
06 - Celery stalks (2, sliced)
07 - Carrots (2, sliced)
08 - Garlic cloves (2)
09 - Bay leaves (2)
10 - Dried thyme (½ teaspoon)

→ Liquid & Thickeners

11 - Chicken or vegetable stock (1 litre/4 cups)
12 - Single/light cream or half and half (375ml/1½ cups)
13 - Plain/all purpose flour (3 tablespoons)
14 - Salt to taste

# Instructions:

01 - Heat oil in soup pot, remove sausage from casings, break up and fry until golden. Remove to plate, leaving 2 tablespoons fat in pot
02 - Cook onion, celery, and carrots for 10 minutes over low heat. Add garlic and thyme, cook 30 seconds more
03 - Sprinkle flour over vegetables, stir to make paste, cook 2 minutes. Return sausage to pot
04 - Gradually stir in stock, add bay leaves and wild rice. Simmer 30 minutes
05 - Add potato chunks, cook 15 minutes more until potatoes and rice are tender
06 - Stir in cream, season with salt and pepper. Heat through and serve with fresh parsley

# Notes:

01 - Can substitute sausage with bacon for smoky flavor
02 - Brown rice or pearl barley can replace wild rice
03 - Can be made gluten-free using corn flour instead of wheat flour
04 - Sweet potatoes can substitute regular potatoes for faster cooking
05 - Plant-based cream can be used for dairy-free version

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