Wild Rice Chowder With Greens Recipes

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WILD RICE AND CORN CHOWDER



Wild Rice and Corn Chowder image

I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.

Provided by breezermom

Categories     Chowders

Time 1h30m

Yield 9 cups

Number Of Ingredients 13

1/2 lb bacon, diced
2 small onions, diced (about 3/4 to 1 cup)
1 sweet red pepper, diced
4 stalks celery, diced
4 garlic cloves, minced
6 cups chicken stock
1 cup wild rice, uncooked
1 tablespoon fresh thyme, chopped (if using dry, half the amount)
1 tablespoon fresh basil, chopped (if using dry, half the amount)
1/2-1 teaspoon red pepper flakes
2 cups frozen whole kernel corn
2 cups whipping cream
salt

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.

WILD RICE CHOWDER WITH GREENS



WILD RICE CHOWDER WITH GREENS image

Categories     Soup/Stew

Yield 10 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
2 ounces country ham, chopped
1 onion, chopped
3 carrots, chopped
1 stalk celery, chopped
3 garlic cloves, chopped
1 cup uncooked wild rice
2 cups reduced-sodium chicken or beef broth
4 cups water
2 tablespoons all-purpose flour
4 cups whole milk
2 ounces shredded Comté, Gruyère or Swiss cheese
2 ounces shredded Parmigiano Reggiano cheese
1/2 teaspoon salt
Freshly ground black pepper
3 cups coarsely chopped fresh kale

Steps:

  • Combine first 6 ingredients (oil through garlic) in a large saucepan or Dutch oven. Sauté until browned, about 10 minutes. Add rice; sauté 2 minutes. Add broth and water. Simmer until rice is done, about 40 minutes. Combine flour with 2 cups milk, whisk well. Add to soup. Add remaining milk. Cook until soup is thickened, about 15 minutes. Add cheeses, salt and pepper; cook 5 minutes. Add kale; cook 5 minutes.

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