Wild Rice Chowder So Tasty

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Wild Rice Chowder

"This is a hearty soup with plenty of texture. It is ideal for this time of year while you are snowbound with a roaring fireplace and some crusty bread. You can absolutely trade the flavor of the soup relying on what kind of chook you operate. Poached chicken yields a very good taste, while roasted hen gives a more complicated taste."

Ingredients :

2 tablespoons margarine
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 1/2 cups raw wild rice
8 cups chook inventory
1 bay leaves
half cup heavy cream
1 cup boneless chicken breast half of, cooked and diced
salt and pepper to taste

Instructions :

Prep : 10M	Cook : 7M	Ready in : 1H10M

Melt the butter or margarine in a big pot over medium warmth. Add the onion, celery and carrots and saute for 5 to ten minutes, or until onion is translucent and carrots begin to get gentle.
Add the rice and stir to coat. Then upload the chicken inventory and the bay leaf. Reduce heat to low and simmer for 1 hour, or till rice is smooth, stirring now and again.
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 fowl. Stir properly and allow to warmness via. Season with salt and pepper to taste.

Notes :

Try using a Reynolds® slow cooker liner for your gradual cooker for less complicated cleanup.

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