Hearty Potato Chowder (Print Version)
# Ingredients:
→ Base
01 -
Chunky potatoes (3 medium, peeled and cut)
02 -
A pack of sausages, any kind you like (6 pieces/400g)
03 -
Wild rice (½ cup/100g)
04 -
A drizzle of olive oil (1 tablespoon)
→ Vegetables & Aromatics
05 -
Celery stalks (2, chopped)
06 -
Two garlic cloves
07 -
Sliced carrots (2 pieces)
08 -
One onion, chopped
09 -
Bay leaves (use 2)
10 -
Thyme, dried (½ teaspoon)
→ Liquid & Thickeners
11 -
375ml/1½ cups of half and half or light cream
12 -
Choice of vegetable or chicken broth (1 litre/4 cups)
13 -
Plain flour (3 tablespoons)
14 -
A pinch of salt for seasoning
# Instructions:
01 -
In a pot, warm up some oil. Take sausages out of their casings, crumble them, and cook till browned. Remove the sausage bits to a plate, but leave enough fat (around 2 tablespoons) in the pot.
02 -
Toss in celery, carrots, and the onion and cook on low for 10 minutes. Add thyme and the garlic at the end and let them cook briefly for 30 seconds.
03 -
Sprinkle the veggies with plain flour. Stir to form a paste, cooking for 2 minutes. Toss the cooked sausage back into the pot.
04 -
Pour in the broth gradually while stirring. Add in the wild rice and bay leaves. Let the pot simmer for about 30 minutes.
05 -
Throw the potato chunks into the mix and let everything simmer another 15 minutes until both the rice and potatoes soften.
06 -
Mix in the cream. Sprinkle some salt and black pepper and warm it all up. Dish it out hot, maybe with some fresh parsley on top.
# Notes:
01 -
Bacon can replace sausage for extra smokiness.
02 -
Use pearl barley or brown rice instead of wild rice.
03 -
Swap wheat flour for corn flour if you want it gluten-free.
04 -
Try sweet potatoes if you're in a hurry since they cook faster.
05 -
Plant-based cream works as a dairy-free alternative.