One of the best soups I've ever made! At my husband's request, I left out the cream and did not puree the soup--it was divine. Such a great flavor from such simple ingredients! We were impressed.

Excellent soup/chowder. The only addition I made was to add fresh sliced mushrooms. The flavor was fantastic. I skipped the "puree" step because I felt the consistency was great the way it was. This is definitely a "keeper" recipe. Thanks for sharing this one!

YUM! I loved the taste of this soup and did not have to add anything to it. I did use brown basmati rice, though, and I thought it really added to the flavor. This is a keeper.

This was really good. I used canned and cooked wild rice, so that cut my cooking time down quite a bit. Also, as other readers have said, be careful if you are using chicken broth as some of them have lots of salt. I had used Tone's Chicken Base and it is very salty...so I didn't add any additional salt to the chowder. In the end I ended up using 2 cans of cooked wild rice, 3 chicken breasts (boneless), 5 cups of broth and then the rest of the ingredients listed by Michelle. My family loved it, even my 4 year old. Will make again!

This recipe was impressive. Very simple, earthy and elegant. The next day it's even better but it thickens up a lot. Just add more canned stock and a dash of milk or cream. Love this soup!

Excellent and so easy. No changes needed, reminds me of the chicken and wild rice soup at Panera.

This recipe was restaurant quality. I thought it had terrific flavor. I used water & boulion for the broth. If you do that, be careful it doesn't get too salty. Everyone older than 10 loved this. My 3 younger ones did not like chewing the wild rice. I will make this again. Thanks for the recipe!

Contrary to many other reviews I did not need to add any seasoning save for a little pepper and a tiny pinch each of dired thyme and tarragon. The flavours of the vegetables came through beautifully and the wild rice adds an earthy nutty flavour. I'm not sure if the fact that I am Eurpoean (we don't add a lot of seasoning to our food) had an impact or not, but my husbund, who is American (thought he did spend 5 years on Europe and has been eating my food for 4 years) loved it too. I cut down the heavy cream to 1/4 cup and made up the rest with milk. I also replaced most of the cooking fat with olive oil and just a tiny amount of butter.

I thawed a chicken breast most of the way, cut it up, and just threw it in the pot, letting it cook in the broth and that worked well. Added about 1/2tsp of salt at the end, a few turns of the peppermill, a couple of tablespoons of sherry, and a dash or two of cayenne pepper (barely noticeable). Even still, the broth was a bit bland, but a nice chowder on a very cold night! UPDATE: This tastes better the next day; also added a few spoonfuls of homemade pesto and that gave it the flavor boost it needed for us. Thank you, Michelle!

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. It got pretty thick that way, and I still added the cream. It was smooth, and just thick enough. I would even say it was silky, lol. I added two garlic cloves, and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere.

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 this soup," meaning he really, really liked it. My husband agreed that it was a keeper. A change I made was reducing the broth to about 6 cups because I only had about 1 cup wild rice, and I like my soup to be thicker. You absolutely must season this soup, or it will be bland! I used creole seasoning to flavor instead of salt and pepper (creole is a staple in our kitchen). Thanks for the awesome and EASY recipe!

I am by no way a soup person but I LOVED this chowder! I followed the instructions except I used half and half and added one extra cup of (grilled) chicken. It was terrific! I can't wait to have the leftovers...

I really liked this soup! I used seasoning salt instead of regular salt, but that was the only sub.

This smelled wonderful. I did it in my slow cooker and used two baked chicken breasts. I also did not puree. As I said, it smelled wonderful and the veggies and chicken were great, but the liquid part was lacking something. It didn't have much flavor and we ended up adding salt to each serving. I'll work with it.

I got this recipe off this website a year ago, and it has become one of our family favorites! I have made it for most of my friends, all of whom have raved about it; one friend called it the perfect comfort meal. Give this recipe a try -- you will love it!

A great soup for wild rice lovers, very satisfying.