Prep 10 mins
Cook 45 mins
A rich, creamy chowder that's a real hit at my house in the cold, Minnesota winters. You can make this in a deep skillet, but I like to use a deep pot or my dutch oven.
- 3⁄4 lb hot Italian sausage
- 1 medium onion, chopped
- 3 tablespoons flour
- 4 1⁄2 cups water
- 1 1⁄3 cups chicken broth
- 1⁄2 cup wild rice, uncooked
- 1⁄2 cup long grain brown rice, uncooked
- 12 ounces evaporated milk
- 1 tablespoon chicken bouillon
- 2 1⁄2 cups sharp cheddar cheese, finely shredded
- Brown the sausage and onion in a large skillet for about 7 minutes.
- Drain grease.
- Mix flour and water, add to skillet and bring to a boil.
- Reduce heat, add chicken broth and rice and simmer for 35 minutes uncovered, stirring occasionally.
- On very low heat, add evaporated milk, bouillon and cheese and stir until well mixed.
- Serve hot!
My modifications included not having enough shredded cheddar (under a cup's worth), and backfilling with a cheese sauce. I also threw in a handful of corn and a few chopped celery stalks. The brand of sausage I bought was not very spicy, so I added some red pepper flakes. It turned out to be a very good starting point for a winter soup! Thank you for sharing.
This is a really nice chowder. The sausage seasons the broth well without making it too hot or spicy. The chowder is salted with the cheese and chicken bouillon. Its a good basic recipe that you could add corn or potato or even seafood to for a change of pace. Made for Fall 2011 PAC.
I'm not much for hot & spicy, so although I do keep the hot Italian sausages on hand, I also keep the mild & the sweet varieties around, too, so for this recipe I used half a pound of the mild & a quarter pound of the hot! Absolutely loved it with the wild rice & the other ingredients, & since we love soups & chowders around here, a copy of this one now goes into my own hard-copy recipe file! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]