Prepare ingredients: dice the onion, celery, carrots, mince the garlic, and peel and cut the potatoes into 3/4-inch cubes. If using dry wild rice, rinse it now and cook according to package instructions until tender; set aside to cool.

Brown the sausage: heat a large heavy-bottomed pot over medium-high heat and add the olive oil. Crumble in the sausage and cook, stirring and breaking up large pieces, until well browned and starting to crisp around the edges, about 6–8 minutes. Transfer the browned sausage to a bowl with a slotted spoon, leaving rendered fat behind in the pot.

Sauté the aromatics: lower the heat to medium, add the diced onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 6 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant.

Make the roux: push the vegetables to the side of the pot or remove them briefly if the pot looks dry. Add the butter and let it melt. Sprinkle in the flour and whisk constantly for about 1–2 minutes to cook the raw flour taste, forming a light blonde roux.

Build the broth: slowly pour in the chicken or vegetable broth while whisking to dissolve any lumps, then add the bay leaves and dried thyme. Scrape up any browned bits from the bottom of the pot for extra flavor. Add the cubed potatoes and return the browned sausage to the pot. Bring to a gentle simmer. If the pot looks too thick, add hot water a little at a time to reach a soup-like consistency.

Simmer until potatoes are tender: reduce the heat to keep a gentle simmer and cook until the potatoes are fork-tender, about 12–15 minutes. Taste the broth and add salt and black pepper. Remove and discard the bay leaves.

Add the rice and cream: stir in the cooked wild rice and heavy cream. Warm through over low heat for 3–5 minutes without boiling to prevent curdling. Adjust seasoning with additional salt and pepper if needed.

Finish and garnish: remove from heat, stir in half of the chopped parsley, and let the chowder rest for 5 minutes to thicken slightly. Serve in bowls and sprinkle with the remaining parsley and chopped chives if using.

Optional step for thicker chowder: if you prefer a thicker texture, mash a cup of the cooked potato chunks against the side of the pot with a fork or use an immersion blender to pulse the soup 2–3 times until the desired consistency is reached—do this before adding cream for best results.

To reheat leftovers: warm gently on the stove over low heat with a splash of broth or cream, stirring frequently until hot. Avoid boiling to keep the cream from breaking.