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]