In a large soup pot over medium heat, warm 2 tablespoons of olive oil. Remove the sausage from its casing and add it to the pot, breaking it into bite-sized pieces. Cook for about 5-7 minutes until the sausage is golden brown and slightly crispy. Once done, remove the sausage from the pot and set it aside, leaving behind the flavorful drippings.

In the same pot, add the chopped onion, sliced celery, and carrots. Sauté these vegetables over low heat for about 10 minutes, stirring occasionally until they soften and become fragrant. Then, introduce the minced garlic and dried thyme, cooking for another 30 seconds until the garlic is aromatic.

Sprinkle 3 tablespoons of all-purpose flour over the softened veggies in the pot. Stir well to combine, cooking for 2-3 minutes until the flour turns a light golden color.

Gradually pour in 4 cups of chicken or vegetable stock while stirring to prevent any lumps from forming. Next, return the browned sausage to the pot, add 2 bay leaves, and ½ cup of wild rice. Bring the mixture to a simmer over medium-high heat, then reduce to low and let it cook for 30 minutes, stirring occasionally.

After the rice has been simmering, add 3 medium-sized peeled and cubed potatoes to the pot. Stir well to combine and let everything cook together for an additional 15 minutes, or until the potatoes are soft.

Finally, stir in 1 ½ cups of single or light cream and season the chowder with salt and pepper to taste. Allow the cream to warm through for about 5 minutes over low heat without boiling.