Sausage and Wild Rice Chowder

Total Time
10 mins
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.

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  1. Brown the sausage and onion in a large skillet for about 7 minutes.
  2. Drain grease.
  3. Mix flour and water, add to skillet and bring to a boil.
  4. Reduce heat, add chicken broth and rice and simmer for 35 minutes uncovered, stirring occasionally.
  5. On very low heat, add evaporated milk, bouillon and cheese and stir until well mixed.
  6. Serve hot!
Most Helpful

5 5

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.

4 5

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.

5 5

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]