In a large soup pot, warm 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.

Remove the sausage from its casing and break it into bite-sized pieces. Add the sausage to the hot oil in the pot and cook until it's browned and crispy, about 5-7 minutes.

In the same pot, add the chopped onion, sliced celery, and carrots. Sauté the mixture for about 10 minutes until the vegetables soften and the onions become translucent.

Once the veggies are tender, add the minced garlic and dried thyme to the pot. Cook for an additional 30 seconds, stirring constantly until fragrant.

Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring well to combine. Cook for about 2 minutes, allowing the flour to absorb moisture and create a roux.

Gradually pour in 1 liter of chicken or vegetable stock, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, then add the bay leaves and wild rice.

Next, add the cubed potatoes to the pot and continue to simmer for another 15 minutes, stirring occasionally.

Stir in 375ml of single cream or half-and-half, mixing well to combine. Taste your chowder, then season with salt and pepper according to your preference.

Remove the bay leaves before serving. Ladle the warm chowder into bowls, garnishing with freshly chopped parsley.