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 to taste
Instructions
- Heat the Oil: Warm a tablespoon of olive oil in a large soup pot over medium heat.
- Brown the Sausage: Remove the casing from the sausages and add them to the pot. Break them apart using a spatula, cooking until golden brown, about 5-7 minutes. Transfer to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, sliced celery, and carrots. Cook for 10 minutes over low heat until softened. Add minced garlic and thyme for 30 seconds longer.
- Create the Roux: Sprinkle the flour over the softened vegetables, stirring to combine. Cook for a couple of minutes until it forms a paste.
- Add Stock and Rice: Gradually pour in chicken or vegetable stock, stirring until the roux is fully incorporated. Add the remaining stock and wild rice. Bring to a simmer and cook for 30 minutes.
- Incorporate Potatoes: Add cubed potatoes to the pot, simmer for an additional 15 minutes, or until tender.
- Stir in the Cream: Pour in the light cream and season with salt to taste. 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: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg