Wild Rice Chowder Recipe
Wild Rice Chowder Recipe photo by Taste of Home
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Wild Rice Chowder Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1-1/3 cup: 329 calories, 23g fat (11g saturated fat), 47mg cholesterol, 894mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 13g protein .


  1. 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.
  2. 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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Colnight 129978
Reviewed Nov. 29, 2012

"this was really good, and so easy to make. Will make again and again."

MY REVIEW 130104
Reviewed Oct. 16, 2009

"My family loved this soup it is a keeper."

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