- 1 large onion
- 1 cup shredded or diced carrots
- 2-3 ribs celery, chopped
- ¼ cup butter
- ½ cup flour
- 8 cups chicken broth
- 1 (6-ounce) package Uncle Ben’s wild rice, cooked according to package directions
- 2 cups cooked, cubed chicken
- ¼ teaspoon each salt and pepper
- 1 cup fat-free evaporated milk
- ¼ cup snipped chives (can use freeze-dried)
Creamy Chicken & Wild Rice Chowder
Yield: 8-10 servings
If your recipe box lacks a soul-warming chowder that's filling yet light and loaded with nourishing ingredients, your search is over! The following recipe doubles easily, freezes well, and offers an ideal meal to share with a sick friend or new parent.
Ingredients
Instructions
In a large pan, sauté onion, carrots and celery in butter until tender.
Stir in flour until blended. Gradually add broth.
Stir in chicken, rice, salt and pepper.
Bring to boil over medium heat; cook and stir 2 minutes or until thickened.
Cook 3-5 minutes longer. Stir in the milk and the chives.
Serve – BON APPETIT!
Notes
This is the basic recipe, although adjustments are easily made:
•Double the recipe
•Add extra carrots and celery
•Use Costco rotisserie chicken (1 whole chicken for double recipe)
•For even more richness, use regular (not fat-free) evaporated milk or even half and half or cream
•Add corn – frozen, canned, or fresh
Adapted from:
The kitchen of Anne Besterman