Brown the sausage: In a large pot over medium-high heat, add the ground Italian sausage. Cook until fully browned, about 5-7 minutes. Remove with a slotted spoon and set aside to keep warm.

Sauté the vegetables: Add the butter to the pot. Toss in the diced onion, carrots, and celery, stirring frequently for 6–8 minutes until softened. Then add the minced garlic and sauté for an additional minute until fragrant.

Thicken the mixture: Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to coat everything and cook for 2 minutes, allowing the flour to lightly toast and enhance the flavor.

Add the broth and potatoes: Gradually pour in the chicken broth while continually stirring to prevent lumps. Add the diced potatoes and thyme, bringing the mixture to a boil. Then reduce the heat and let it simmer for 15–20 minutes until the potatoes are fork-tender.

Incorporate rice and sausage: Stir in the cooked wild rice and the previously browned sausage. Let everything simmer together for about 10 minutes, allowing the flavors to meld beautifully.

Finish with cream and seasoning: Pour in the heavy cream along with the salt and black pepper. Simmer for an additional 5 minutes, ensuring the chowder is warm and creamy without boiling.

Serve and garnish: Ladle the comforting chowder into bowls and sprinkle with chopped fresh parsley if desired. Serve warm to embrace the cozy flavors.