Wild Rice Chowder
Posted by: Mai Thu, 25 Mar 2004, at 6:27 a.m.


This is hearty with a lot of texture. 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.

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

1 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.

2 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.

3 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