Chicken & Wild Rice Chowder
Recipe: #323
October 08, 2011
Categories:
"Cooked egg noodles may be substituted for the rice and turkey may be used in place of the chicken, a can of drained corn kernels may also be added in This is a main meal so all that is needed is a crusty loaf of bread"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (394.9 g)
- Calories 609.3
- Total Fat - 39.6 g
- Saturated Fat - 13 g
- Cholesterol - 112.9 mg
- Sodium - 719.2 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 1.5 g
- Sugars - 16.4 g
- Protein - 17.5 g
- Calcium - 115.1 mg
- Iron - 1.8 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large saucepan heat oil with butter over medium-high heat (use enough oil to coat the bottom of the saucepan).
Step 2
Add in onion, celery and carrots; saute until softened (about 8 minutes)
Step 3
Add in garlic and cayenne pepper; cook for about 3 minutes.
Step 4
Stir in flour until blended (about 1 minute).
Step 5
Add in broth, condensed soup and bouillon powder; bring to a boil stirring constantly, then cook and stir for 2 minutes or until thickened.
Step 6
Stir in the chicken, rice packages and cream; sir over medium heat until heated through (about 20 minutes).
Step 7
Season with salt and pepper.
Step 8
Ladle into bowls then sprinkle with Parmesan cheese.
Tips
No special items needed.
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