Our Test Kitchen adapted Amy Chop's recipe to use up leftover wild rice. “I found this years ago, and it has become a family favorite,” says the Oak Grove, Louisiana cook. TIP: “Try adding cooked chicken or smoked sausage. There are endless possibilities for new and exciting variations,” Amy says.
- 8 bacon strips, diced
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 to 1 teaspoon salt
- 4 cups water
- 1 can (14-1/2 ounces) chicken broth
- 1-1/2 cups cooked wild rice
- 1 can (12 ounces) evaporated milk
- 2 cups (8 ounces) cubed process American cheese (Velveeta)
- 2 tablespoons minced fresh parsley
- In a large saucepan, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Stir in the wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, parsley and bacon; cook and stir until heated through and cheese is melted. Yield: 6-8 servings.
Originally published as Wild Rice Chowder in Quick Cooking September/October 2005, p46
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