In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Remove the sausage from its casings and add it to the pot, breaking it apart with a spatula. Cook for about 5–7 minutes, stirring occasionally, until the sausage is browned and crispy. Transfer the sausage to a bowl and set aside, keeping the flavorful drippings in the pot.

In the same pot, add the chopped onion, sliced celery, and carrots. Cook over low heat for about 10 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.

Stir in the minced garlic and dried thyme, letting them mingle with the softened vegetables. Continue to cook for an additional 30 seconds until fragrant.

Sprinkle 3 tablespoons of all-purpose flour over the vegetable mixture, stirring well to create a roux. Cook for about 2 minutes.

Gradually pour in 1 liter of stock while stirring continuously. Add in the bay leaves and wild rice, then bring the mixture to a gentle simmer.

After 30 minutes of simmering, add your cubed potatoes to the pot. Stir gently to combine.

Stir in 375ml of single or light cream, and then season the chowder with salt and pepper to taste. Heat through over medium-low heat for about 5 minutes.

Serve the chowder hot in bowls, garnished with freshly chopped parsley.