Creamy Sausage Potato Chowder (Print Version)

# Ingredients:

01 - 1 tbsp olive oil.
02 - 400g (6) sausages, any flavor.
03 - 1 onion, chopped.
04 - 2 stalks celery, sliced.
05 - 2 carrots, sliced.
06 - 2 cloves garlic.
07 - ½ tsp dried thyme.
08 - 3 tbsp plain/all purpose flour.
09 - 1 litre/4 cups chicken or vegetable stock.
10 - 2 bay leaves.
11 - 100g/1/2 cup wild rice.
12 - 3 medium potatoes, peeled and cut into chunks.
13 - 375ml/1½ cups single/light cream or half and half.
14 - Salt to taste.

# Instructions:

01 - Heat oil in soup pot. Remove sausage from casings, crumble into pot and fry until golden. Remove to plate, leaving 2 tbsp fat in pot.
02 - Add onion, celery and carrot to pot. Cook 10 minutes over low heat. Add garlic and thyme, cook 30 seconds.
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 until potatoes and rice are tender.
06 - Pour in cream, season with salt and pepper. Heat through and serve with parsley.

# Notes:

01 - Can substitute sausage with bacon for smoky flavor.
02 - Brown rice or pearl barley can replace wild rice.
03 - Use corn flour instead of wheat flour for gluten-free version.
04 - Sweet potatoes can replace regular potatoes.

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