Wild Rice Chowder

Wild Rice Chowder

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"This is a hearty soup with a lot of texture. It is perfect for this time of year when you are snowbound with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavor, whereas roasted chicken offers a more complex taste."
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1 h 10 m servings 274 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 864 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
  2. Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
  3. Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.


  1. 63 Ratings

Most helpful positive review

I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour, they got pretty soft. Also...

Most helpful critical review

I am a great fan of various types of soup and was looking forward to trying this recipe. Basically, it was average and I have to admit that I never finished the leftovers that I had planned t...

I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour, they got pretty soft. Also...

This was pretty good. It had a great texture, I mean, it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it, so I thickened it with some milk and flour. ...

This was extremely good! I added a bit extra chicken (3 boneless skinless breasts, pan fried in butter). I also used a 3 rice blend, because that's what I could find in the store - I think it ...

I really liked this chowder with just a few changes. First, I used 2 pounds cut up chicken breast stir fried in minced garlic with 1 tablespoon italian spice. I used my crockpot to cook it all i...

This is a great creamy wild rice soup! Taste is similar to the wild rice soup at "Grandma's restaurant in Duluth, Minnesota. I think I will put some mushrooms in it next time.

This is a really tasty and wonderfully hearty soup. It does tend to get very thick, so extra liquid is necessary. Also, leaving out the bay leaf and substituting a bouillon/water combination for...

I was looking for the perfect recipe to use my wild rice--and I found it! I made this soup for a "tail gate" meal during this year's harvest. My father-in-law said, "There's nothing wrong with...

I loved this recipe! I did use half and half instead of the heavy cream. It wasn't very thick, but use it if you want it more like soup than chowder. I added mushrooms and garlic as well. Wil...

I made this recipe on a cold fall night for my husband and Mother-in-law and it was absoulutly perfect. The soup was full of flavor, creamy, and totally wonderful. The ingrediants seemed a bit s...

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