Heat the olive oil in a large soup pot over medium heat until shimmering.

Remove sausage from casings and break it apart into the pot. Fry until golden brown, about 5-7 minutes.

Add chopped onion, celery, and sliced carrots. Sauté on low for about 10 minutes until the veggies are soft. Add minced garlic and dried thyme, cooking for an additional 30 seconds until fragrant.

Sprinkle flour over the vegetable mixture, stirring constantly for about 2-3 minutes to create a roux.

Gradually pour in a small amount of stock, stirring to deglaze the pot and lift any tasty bits.

Pour in remaining stock, add bay leaves and wild rice. Bring to a simmer and cook for about 30 minutes.

Add cubed potatoes and simmer for another 15 minutes or until tender.

Stir in single cream, seasoning with salt and pepper to taste. Let the chowder rest for a few minutes before serving.