First Step: Start with mise en place and ingredient prep. Slice the sausage into rounds or crumble it; peel and dice 3 medium potatoes into chunks; finely chop 1 onion, slice 2 celery stalks and 2 carrots. Measure out 1 liter of low-sodium broth, 375ml of cream, and seasonings. Preheat a large heavy-bottomed pot over medium heat to ensure the sausage browns nicely rather than stews.

Second Step: Brown the sausage (about 8 10 minutes). Add 1 tbsp oil to the hot pot, then add the 400g sausages after removing from casings and breaking apart. Cook until well-browned and crispy, stirring occasionally. This step is crucial as it develops the savory base, similar to the provided recipe where sausage fat is left for sautéing.

Third Step: Sauté aromatics (about 10 minutes). Remove excess fat, leaving about 2 tbsp, then add the chopped onion, sliced celery, and sliced carrots. Sauté on low heat until softened. Add the minced garlic and 1/2 tsp dried thyme, cooking for another 30 seconds to release flavors.

Fourth Step: Create the roux (1 2 minutes). Sprinkle 3 tbsp flour over the vegetables, stir to form a paste, and cook briefly to remove the raw taste. Gradually whisk in a small amount of the 1 liter chicken stock to incorporate, then return the cooked sausage to the pot.

Fifth Step: Add remaining ingredients and simmer (about 45 minutes). Pour in the remaining stock, add 2 bay leaves and 100g wild rice, then bring to a simmer and cook for 30 minutes. Add the potato chunks and continue cooking for another 15 minutes until rice and potatoes are tender.

Sixth Step: Finish with cream (5 7 minutes). Stir in 375ml single/light cream, season with salt to taste, and warm through without boiling. For a thicker chowder, you can mash some potatoes or use the optional flour roux as described.