Friday, August 26, 2016

Wild Rice Chowder


  • Servings: 6
  • 2 tablespoons margarine
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 1/2 cups uncooked wild rice
  • 8 cups chicken stock
  • 1 bay leaves
  • 1/2 cup heavy cream
  • 1 cup boneless chicken breast half, cooked and diced
  • salt and pepper to taste


    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • 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.
  • 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.
  • 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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