Wild Rice Chowder With Greens Recipes

WILD RICE AND HAM CHOWDER

Steps:

• In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.

CREAMY WILD RICE AND VEGETABLE CHOWDER

Steps:

• Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
• Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed.
• Stir in corn, soup and milk; cook until heated through.

CHICKEN WILD RICE CHOWDER

Steps:

• 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.

CORN AND WILD RICE CHOWDER

Steps:

• In large soup pot, melt butter over medium heat.
• Add onion, celery, carrot and garlic.
• Cook until vegetables are tender, but not brown.
• Meanwhile, cook potato cubes in stock until fork can stick in easily.
• Add flour to cooked veggies and blend well.
• Cook, stirring constantly, 3 - 4 minutes.
• Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
• Bring to boil.
• Add remaining ingredients and bring to simmer to heat through.
• Adjust seasonings and serve.

WILD RICE AND HAM CHOWDER

Steps:

• Cook (A) Set aside.
• (B) Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon.
• Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes.
• Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.

ELEGANT WILD RICE SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.

WILD RICE CHOWDER

Steps:

• 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.
• 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.
• 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.