Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Crumble the sausages into the pot and cook for about 8–10 minutes, stirring occasionally, until they're golden brown and fully cooked. Transfer the sausages to a plate, leaving the rendered fat in the pot.

In the same pot, add the chopped onion, sliced celery, and carrots. Sauté them over low heat for 10 minutes, stirring occasionally, until they soften and the onion becomes translucent. Add the minced garlic and dried thyme, cooking for an additional 30 seconds.

Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring well to combine and form a paste. Cook the roux for about 2–3 minutes, stirring constantly until it turns lightly golden.

Gradually pour in a small amount of the stock, stirring constantly to blend it with the roux and prevent lumps. Once incorporated, add the remaining stock along with 2 bay leaves and 100g of wild rice. Bring to a gentle simmer and let it cook for 30 minutes.

After 30 minutes, stir in 3 peeled and cubed potatoes. Allow the chowder to simmer for an additional 15 minutes, stirring occasionally until the potatoes are tender and the wild rice is fully cooked.

Once the potatoes are cooked through, lower the heat and stir in 375 ml of single cream. Adjust with salt and pepper as desired, warm through, then remove from heat and prepare to serve.