Description
This Potato And Sausage Chowder is a comforting and hearty dish that combines tender beef sausages with fresh vegetables and creamy potatoes, perfect for a family meal.
Ingredients
Scale
- 1 tbsp olive oil
- 400g beef sausages, sliced
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 tbsp 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/light cream or half and half
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced beef sausages and cook until browned.
- Stir in chopped onion, celery, carrots, and minced garlic. Cook until softened.
- Add dried thyme and flour, stirring to combine. Cook for 1-2 minutes.
- Pour in chicken or vegetable stock and add bay leaves. Bring to a boil.
- Add wild rice and potatoes, reduce heat, and simmer until potatoes are tender.
- Stir in cream and season with salt. Remove bay leaves before serving.
Notes
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free flour and ensure the sausage is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg