Wild Rice and Turkey Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 1/2 cups water 3/4 cup wild rice (about 5 ounces), rinsed, drained 1/4 teaspoon salt 1 tablespoon vegetable oil 2 3-ounce packages sliced pancetta (Italian bacon), diced 12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups) 1/8 cup ( 1/4 stick) butter 2 carrots, diced 2 celery stalks, chopped 1/2 cup chopped shallots 1/3 cup all purpose flour 10 cups Turkey Stock 1 teaspoon rosemary 1 teaspoon sage2 to 4 cups chopped cooked turkey meat 1 1/2 cups frozen corn kernels 1 cup heavy whipping cream Chopped fresh Italian parsley
Makes approx 10, 1 cup servings
Adapted from Gourmet magazine.
Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.
Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.
Divide soup among bowls, sprinkle with parsley, and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user KRIS10LEAK.
Adapted from Gourmet magazine.
Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.
Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.
Divide soup among bowls, sprinkle with parsley, and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user KRIS10LEAK.
Nutritional Info Amount Per Serving
- Calories: 308.2
- Total Fat: 16.3 g
- Cholesterol: 76.9 mg
- Sodium: 364.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.8 g
- Protein: 20.3 g
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