Wild Rice Chowder

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.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 274 Calories

Ingredients

• ½ cup heavy cream
• 1 onion, chopped
• 2 tablespoons margarine
• salt and pepper to taste
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 bay leaves
• 1 ½ cups uncooked wild rice
• 8 cups chicken stock
• 1 cup boneless chicken breast half, cooked and diced

Recipe Instructions

Step 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.

Step 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.

Step 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.