Sausage and Wild Rice Chowder |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
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. Ingredients:
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 |
Directions:
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!
|
|