Sausage and Wild Rice Chowder

READY IN: 55mins
Recipe by BreadnButter

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.

Top Review by M8R-1jaely

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.

Ingredients Nutrition


  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!

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