In a large soup pot, heat two tablespoons of olive oil over medium heat until shimmering. Remove the sausage from its casings and break it into bite-sized pieces, adding them to the pot. Sauté the sausage for about 5-7 minutes, stirring occasionally, until it’s nicely browned and cooked through. Once golden, transfer the sausage to a plate and set aside to keep its flavors vibrant.

In the same pot, add the chopped onion, sliced celery, and carrots. Cook them over medium heat for approximately 10 minutes, stirring often, until they’re softened and fragrant. This process will infuse your chowder with wonderful aroma.

Stir in the minced garlic and dried thyme, cooking for another 30 seconds until the garlic is fragrant. Now, sprinkle the flour over the sautéed vegetables, stirring well to create a roux. Cook this mixture for about 1-2 minutes; it should be slightly golden but not browned.

Gradually pour in the chicken or vegetable broth, whisking continuously to avoid lumps from forming. Bring the mixture to a gentle simmer, incorporating bay leaves and the wild rice into the pot. Allow it to simmer uncovered for about 30 minutes, stirring occasionally.

Once the wild rice has softened, add the peeled and chunked medium potatoes to the pot. Stir them in gently, then cover and let the chowder simmer for an additional 15 minutes, or until the potatoes are fork-tender.

Lower the heat to a gentle simmer, and slowly mix in the light cream or half-and-half. Be careful not to let it boil; you want a smooth and creamy texture for your chowder. Stir everything together and let the chowder heat through for about 5 minutes.

Finally, season the chowder with salt to taste, balancing the flavors perfectly. Remove the bay leaves before serving. Ladle the chowder into warm bowls and serve hot with crusty bread.