Comfort Food (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, minced.
07 -
1/2 tsp dried thyme.
08 -
3 tbsp plain/all-purpose flour.
09 -
750ml (3 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 (1 1/2 cups) single/light cream or half and half.
14 -
Salt to taste.
# Instructions:
01 -
Heat the olive oil in a large soup pot. Remove the sausage from its casing, add it to the pot, and break it up with a spatula. Cook until golden and fully cooked through, then remove to a separate plate. (If the sausage is very fatty, remove excess fat but leave about 2 tbsp in the pot.).
02 -
To the same pot, add the chopped onion, celery, and sliced carrots. Cook over low heat for 10 minutes, then add the minced garlic and thyme. Cook for an additional 30 seconds.
03 -
Sprinkle the flour over the vegetables and mix until it forms a paste, cooking for a few more minutes.
04 -
Return the sausage to the pot. Gradually pour in a bit of the chicken stock, stirring until well combined with the roux. Add the remaining stock, bay leaves, and wild rice. Bring to a simmer, then cook over low to medium heat for 30 minutes.
05 -
Add the cubed potatoes and cook for another 15 minutes, or until the wild rice and potatoes are tender.
06 -
Pour in the cream and season with salt and pepper. Warm through, then remove from heat.
07 -
Serve garnished with chopped fresh parsley.
# Notes:
01 -
This Potato and Sausage Chowder is a creamy, hearty soup with savory sausage, tender potatoes, and a touch of wild rice for added texture.
02 -
Perfect for colder days, this chowder combines flavors of thyme, garlic, and creamy broth for a comforting meal.
03 -
Serve with fresh parsley for a burst of color and added freshness.