Chicken and Wild Rice Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* Olive Oil, 3 tbsp (divided) * Butter, salted, 1 tbsp * Carrots, raw, 2 cup, chopped * Celery, raw, 2 cup, diced * Onions, raw, 1 cup, chopped * Wild Rice, 3 cup * Chicken Broth, 8 cup (8 fl oz) * Bay Leaf, .25 tsp, crumbled * Milk, canned, evaporated, nonfat, 14 fl oz (remove) * About 2 c. cooked Chicken Breast (I sauted mine in the remaining 2 T of olive oil) * Yellow Sweet Corn, Canned, 1.5 cup (remove)
Heat 1 T. olive oil and butter together in a large soup pot, then saute carrots, celery, and onions until the carrots are just starting to get tender. Add wild rice and stir to coat, then add broth and bay leaf. Cover and simmer for about an hour or until the rice is tender, stirring occasionally.
When the rice is tender, remove about two cups of the soup (make sure you get lots of the rice and veggies) and put in the blender with the can of evaporated milk, then puree. Stir this into the soup pot, then add chicken and corn. Salt and pepper to taste. Continue to simmer until heated through.
*I usually make this using a wild rice pilaf that also has lentils and black-eyed peas in it, which is absolutely delicious.
Number of Servings: 10
Recipe submitted by SparkPeople user TOMIANNIE.
When the rice is tender, remove about two cups of the soup (make sure you get lots of the rice and veggies) and put in the blender with the can of evaporated milk, then puree. Stir this into the soup pot, then add chicken and corn. Salt and pepper to taste. Continue to simmer until heated through.
*I usually make this using a wild rice pilaf that also has lentils and black-eyed peas in it, which is absolutely delicious.
Number of Servings: 10
Recipe submitted by SparkPeople user TOMIANNIE.
Nutritional Info Amount Per Serving
- Calories: 256.8
- Total Fat: 7.1 g
- Cholesterol: 49.9 mg
- Sodium: 966.7 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.8 g
- Protein: 23.7 g
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