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    You are in: Home / Recipes / Sausage and Wild Rice Chowder Recipe
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    Sausage and Wild Rice Chowder

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 31, 2013

      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.

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    • on October 12, 2011

      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.

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    • on March 10, 2011

      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]

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    • on February 17, 2010

      Just ok

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    Nutritional Facts for Sausage and Wild Rice Chowder

    Serving Size: 1 (445 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 596.1
     
    Calories from Fat 347
    58%
    Total Fat 38.5 g
    59%
    Saturated Fat 19.1 g
    95%
    Cholesterol 108.8 mg
    36%
    Sodium 949.6 mg
    39%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 1.7 g
    7%
    Sugars 1.6 g
    6%
    Protein 28.5 g
    57%

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