Prepare the Sausages: Warm the olive oil in a large pot over medium heat until it shimmers. Add the sausages and cook for 6-8 minutes until browned on all sides. Once cooked, remove the sausages from the pot, slice them into rounds, and set aside.

Cook the Vegetables: In the same pot, add the chopped onion, celery, and carrots. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they begin to soften. Add the garlic and dried thyme, cooking for another 1-2 minutes until fragrant.

Create the Base: Stir in the flour and cook for 1 minute, allowing it to absorb the flavors. Slowly pour in the stock while stirring continuously to avoid lumps.

Simmer the Chowder: Add the wild rice and potato chunks to the pot. Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes and rice are tender.

Finish with Cream and Sausage: Stir in the light cream or half-and-half, followed by the sliced sausages. Allow the chowder to cook for an additional 5-10 minutes, letting the flavors meld together. Season with salt to taste.

Serve: Ladle the chowder into bowls, removing the bay leaves before serving. Enjoy it warm, perhaps with crusty bread on the side for an extra comforting meal.