Recipe from Taste of Home
I usually double this recipe because we never have enough. Instead of slicing the carrots I like to dice them. And when I double the recipe I usually only use one package of the wild rice. I've never been able to find the ready to serve rice so I just make the boxed rice according to the instructions then add it at the end of the recipe like your supposed to. Cornbread served on the side accompanies this main dish well.
Chicken Wild Rice Chowder
Prep/Total Time: 25 min.
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper
In a large saucepan, saute the carrots, onion and celery in butter
until tender. Stir in flour until blended; gradually add broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, rice, cream and pepper; heat through.
Yield: 4 servings
© Taste of Home 2012