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Wild Rice Chowder

Wild Rice Chowder

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Michelle

Michelle

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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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

Directions

  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.
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Reviews

Caroline
25

Caroline

1/9/2004

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, be careful when you put the soup in the blender - because it is so hot, it flares up when you run the blender. Leave plenty of room for steam to escape - it might be safer to blend it in two batches of 1 cup each, unless your blender pitcher is larger than normal.

What a Dish!
18

What a Dish!

11/10/2006

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. It got pretty thick that way, and I still added the cream. It was smooth, and just thick enough. I would even say it was silky, lol. I added two garlic cloves, and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere.

Amy Austin
14

Amy Austin

1/10/2006

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 was wild, regular, and red rice. It didn't have to cook as long as the directions stated. It was SO good! Next time, I'm not going to bother pureeing it, because it was just fine without that step, and that way I won't have to clean the darn food processor!

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