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Wild Rice Chowder Recipe

Wild Rice Chowder Recipe

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. YIELD:6-8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 serving (1-1/3 cups) equals 329 calories, 23 g fat (11 g saturated fat), 47 mg cholesterol, 894 mg sodium, 18 g carbohydrate, 1 g fiber, 13 g protein.

Reviews for Wild Rice Chowder

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MY REVIEW
Reviewed Nov. 29, 2012

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

MY REVIEW
Reviewed Oct. 16, 2009

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

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