In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Remove the casings from your choice of sausages and break the meat into bite-sized pieces. Cook for about 7-10 minutes, stirring occasionally, until the sausages are browned and crispy. Once done, transfer the sausage to a plate and set aside, leaving the flavorful drippings in the pot.

In the same pot, add chopped onion, diced celery, and sliced carrots. Sauté these vegetables over medium heat for about 5-7 minutes, or until they soften and become translucent. Stir in 3 minced garlic cloves and a teaspoon of dried thyme, allowing the mixture to cook for an additional minute until fragrant.

Sprinkle 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Stir continuously for about 2 minutes to form a roux, ensuring the flour is fully incorporated and cooked through.

Slowly pour in 6 cups of chicken or vegetable broth, stirring well to prevent lumps. Toss in 2 bay leaves and 1/2 cup of wild rice, and increase the heat to bring the mixture to a gentle simmer. Cook uncovered for about 30 minutes, stirring occasionally, until the rice is tender.

Once the rice is cooked, add 2 pounds of peeled and chunked potatoes to the pot. Stir the chowder gently, and let it simmer for another 15 minutes until the potatoes are fork-tender.

Reduce the heat to low and stir in 1 cup of light cream or half and half. Taste and adjust the seasoning with salt as needed. Heat the chowder gently for about 5 more minutes without boiling.