Wild Rice Chowder Recipes

WILD RICE AND HAM CHOWDER

Steps:

• In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.

INSTANT POT® CHICKEN AND WILD RICE CHOWDER

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

CHICKEN WILD RICE CHOWDER

Steps:

• In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.

WILD RICE CHOWDER

Steps:

• 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.

CHICKEN, WILD RICE, AND CORN CHOWDER

Steps:

• Place 3 cups water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until done. Drain rice, if necessary.
• Heat a Dutch oven over medium heat. Add bacon; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 1 1/2 tablespoons drippings (discard remaining drippings). Add onion, celery, thyme, and bay leaves to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add chicken; cook 3 minutes, stirring occasionally.
• Weigh or lightly spoon our into a dry measuring cup; level with a knife. Combine our and stock, stirring with a whisk until smooth. Add our mixture, milk, salt, and pepper to pan. Bring to a simmer; stir in rice and corn. Cook 10 minutes, stirring occasionally. Discard bay leaves. Ladle chowder into 8 bowls. Sprinkle with bacon.

WILD RICE AND CORN CHOWDER

Steps:

• Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
• Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
• Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.

SALMON AND WILD RICE CHOWDER

Steps:

• In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
• Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
• Whisk in the clam juice or fish stock and cook until thickened.
• Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
• Season to taste with Tabasco, salt, and white pepper.
• Serve with good, crusty bread.
• Makes 4 to 6 servings.
• Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.