Description
A creamy and comforting potato and sausage chowder, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 tbsp olive oil
- 400g chicken or turkey sausages, casings removed
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp plain all-purpose flour
- 1 litre chicken or vegetable stock
- 2 bay leaves
- 100g wild rice
- 3 medium potatoes, peeled and cut into chunks
- 375ml single cream or half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté aromatics in a large pot with olive oil over medium heat until softened, about 5-7 minutes.
- Create the roux by stirring in garlic and thyme, then sprinkle flour over the vegetables, stirring to coat.
- Simmer the soup by pouring in stock, adding bay leaves and wild rice, then cooking for 20 minutes until rice is tender.
- Finish with potatoes and cream, seasoning with salt and pepper, and mash a few potato chunks for thickness.
- Serve and garnish with fresh parsley before enjoying.
Notes
Taste the soup before serving and adjust seasoning. Keep the heat low when adding cream to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg