Chicken & Wild Rice Chowder
Created by KittenCal on October 8, 2011
- Servings: 7
- Prep Time: 10m
- Cook Time: 30m
- Recipe #323
Ingredients
- Oil plus 2 tablespoons butter (or can use all butter)
- 1 medium onion, chopped
- 2 small celery stalks, diced
- 1 medium carrot, peeled and diced
- 6 garlic cloves, minced
- 1/2 teaspoon cayenne pepper, or to taste
- 6 tablespoons all-purpose flour
- 4 (14-1/2 ounce) cans chicken broth
- 1 (14 ounce) can condensed cream of chicken soup, undiluted
- 2 teaspoons chicken bouillon powder (optional or to taste)
- 4 cups cubed cooked chicken
- 1 to 2 packages Uncle Ben's Ready Rice Long Grain & Wild
- 1/2 cup 18% table cream — OR can use 1/4 cup milk and 1/4 cup heavy whipping cream OR 1/2 cup heavy whipping cream
- Seasoned salt and fresh ground black pepper
- Freshly grated Parmesan cheese
How to Make
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Step 1: In a large saucepan heat oil with butter over medium-high heat (use enough oil to coat the bottom of the saucepan).
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Step 2: Add in onion, celery and carrots; saute until softened (about 8 minutes)
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Step 3: Add in garlic and cayenne pepper; cook for about 3 minutes.
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Step 4: Stir in flour until blended (about 1 minute).
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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.
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Step 6: Stir in the chicken, rice packages and cream; sir over medium heat until heated through (about 20 minutes).
How to Make
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Step 7: Season with salt and pepper.
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Step 8: Ladle into bowls then sprinkle with Parmesan cheese.