Wild Rice Chowder
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"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."
Original recipe yield: 6 to 8 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 1 Hour
- Ready In:
- 1 Hour 10 Minutes
- Servings:
- 7
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INGREDIENTS:
- 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
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DIRECTIONS:
- 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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