Servings: 6 to 8

2 slices bacon, cut into small strips 2 slices bacon, cut into small strips
1/2 pound Chicken and Apple Sausage ½ pound Chicken and Apple Sausage
1 onion, coarsely chopped 1 onion, coarsely chopped
2 leeks, whites only, thinly sliced 2 leeks, whites only, thinly sliced
2 cloves garlic, minced 2 cloves garlic, minced
1 carrot, diced 1 carrot, diced
2 ribs celery, diced 2 ribs celery, diced
1/4 cup all-purpose flour ¼ cup all-purpose flour
1 pound unpeeled white or red new potatoes, diced 1 pound unpeeled white or red new potatoes, diced
2 quarts rich chicken stock, preferably homemade 2 quarts rich chicken stock, preferably homemade
1 cup white wine 1 cup white wine
2 cups diced cooked chicken or turkey 2 cups diced cooked chicken or turkey
2 cups half-and-half 2 cups half-and-half
Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Brown the bacon in a heavy soup pot over medium-high heat. Remove with a slotted spoon and reserve. Add the sausage and fry for 5 minutes, breaking it apart as it cooks. Remove and reserve.
In the same pot over medium heat, cook the onion, leeks, garlic, carrot, and celery until the vegetables are soft, about 10 minutes. Sprinkle the flour over the vegetables, stir well, and cook for an additional 2 minutes, stirring often. Add the diced potato and stir well to coat with the vegetable-flour mixture.
Remove the pot from the heat and gradually stir in the stock and wine, stirring briskly to avoid lumps. Cook the chowder at a simmer for 45 minutes, stirring occasionally. Ten minutes before serving, add the diced chicken, reserved bacon and sausage, and the half-and-half. Taste for salt and pepper. Garnish with chopped parsley.