Hearty Chowder Bowl (Print Version)
# Ingredients:
01 -
6 sausages (400g), use any type you like.
02 -
1 onion, finely diced.
03 -
2 cloves of garlic, chopped small.
04 -
2 celery sticks, thinly sliced.
05 -
2 carrots, sliced up thin.
06 -
3 tbsp of plain or all-purpose flour.
07 -
2 bay leaves for flavor.
08 -
100g (1/2 cup) of wild rice.
09 -
1/2 tsp dried thyme for seasoning.
10 -
Salt as needed for taste.
11 -
3 medium-sized potatoes, peeled and chopped into chunks.
12 -
375ml (1 1/2 cups) single cream, light cream, or half-and-half.
13 -
750ml (3 cups) chicken or vegetable broth.
14 -
1 tbsp of olive oil for cooking.
# Instructions:
01 -
In a big pot, heat up the olive oil. Take the sausages out of their casings and toss them into the pot. Use a spatula to break the meat into small chunks and cook until browned and cooked through. Scoop them out onto a plate. If it's very greasy, drain the extra fat but leave around 2 tbsp in the pot.
02 -
Drop the onion, celery, and carrots into the same pot. Cook them over a low flame for about 10 minutes. Mix in the garlic and thyme, cooking for just 30 seconds more.
03 -
Dust the flour over the veggies and stir until it comes together into a paste. Let it cook like this for a few minutes.
04 -
Put the sausage back into the pot. Slowly pour in just a little bit of your broth, stirring so it blends with the flour paste. Add the rest of the broth, then toss in the bay leaves and wild rice. Get it all bubbling, then reduce the heat to low or medium. Cook for 30 minutes.
05 -
Dump in the potato chunks and simmer for another 15 minutes. Check that the potatoes and wild rice have softened.
06 -
Pour in the cream, then add salt and pepper to taste. Heat gently but don’t boil.
07 -
Dish into bowls and sprinkle some freshly chopped parsley on top for a bit of brightness.
# Notes:
01 -
This creamy chowder combines sausage and potatoes with wild rice for a hearty, filling meal.
02 -
Flavored with thyme, garlic, and a smooth broth, this dish is perfect for chilly days.
03 -
Top it off with fresh parsley to add a pop of green and a light, fresh taste.