Wild Rice Chowder

Wild Rice Chowder

55

"This is a hearty soup with a lot of texture. It is perfect for this time of year when you are snowbound with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavor, whereas roasted chicken offers a more complex taste."

Ingredients

1 h 10 m {{adjustedServings}} servings 274 cals
Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 864 mg
  • 35%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
  2. Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
  3. Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

55
  1. 63 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour, they got pretty soft. Also...

This was pretty good. It had a great texture, I mean, it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it, so I thickened it with some milk and flour. ...

This was extremely good! I added a bit extra chicken (3 boneless skinless breasts, pan fried in butter). I also used a 3 rice blend, because that's what I could find in the store - I think it ...