Wild Rice Chowder Recipe - Allrecipes.com
Wild Rice Chowder Recipe
  • READY IN ABOUT hrs

Wild Rice Chowder

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

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, be careful when you put the soup in the blender - because it is so hot, it flares up when you run the blender. Leave plenty of room for steam to escape - it might be safer to blend it in two batches of 1 cup each, unless your blender pitcher is larger than normal.

 
Most Helpful Critical Review
Jun 21, 2003

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 to have the next evening.

 

62 Ratings

Nov 10, 2006

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.

 
Jan 10, 2006

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 was wild, regular, and red rice. It didn't have to cook as long as the directions stated. It was SO good! Next time, I'm not going to bother pureeing it, because it was just fine without that step, and that way I won't have to clean the darn food processor!

 
Sep 29, 2005

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 in and added the heavy cream 1 hour before serving. I did not puree any of the soup and it still came out thick and hearty.

 
Jan 09, 2004

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.

 
Jan 02, 2004

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 part of the stock still makes a great soup!

 
Oct 14, 2006

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!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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