Potato and Sausage Chowder (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat oil in pot. Remove sausage from casings, crumble into pot and cook until golden. Remove to plate, leaving 2 tbsp fat.
02 - Add onion, celery and carrots, cook 10 minutes. Add garlic and thyme, cook 30 seconds.
03 - Sprinkle flour over vegetables, stir to make paste. Cook 2 minutes. Return sausage to pot.
04 - Slowly stir in stock. Add bay leaves and wild rice. Simmer 30 minutes.
05 - Add potato chunks, cook 15 minutes until rice and potatoes are tender.
06 - Pour in cream, season with salt and pepper. Heat through and serve with parsley.

# Notes:

01 - Can use bacon instead of sausage.
02 - Brown rice or pearl barley work instead of wild rice.
03 - Sweet potatoes can replace regular potatoes.
04 - Plant-based cream works for dairy-free version.

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