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Wild Rice Chowder

SUBMITTED BY: Amy Chop

"Our Test Kitchen adapted Amy Chop's recipe to use up leftover wild rice. I found this years ago, and it has became 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."
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PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 8 bacon strips, diced
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 1/2 cups cooked wild rice
  • 1 (12 ounce) can evaporated milk
  • 8 ounces process American cheese, cubed
  • 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.
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