Best 12 Wild Rice Chowder 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.

WILD RICE AND SAUSAGE CORN CHOWDER

Steps:

• 1. Cook rice according to package directions but omit any oil or fat additions. Simply add whatever water is directed. Set aside. I usually do the microwave instructions and leave it in there until I'm ready to add to soup.
• 2. In a heavy bottomed soup pot (same one you plan on cooking soup in), add 1 tbsp olive oil and cook sausage until no longer pink. You can leave it in links and slice into thin slices after you cook it or you can open the links and saute sausage like ground beef. I prefer the links, it helps the sausage stand out!
• 3. While sausage is cooking. Small dice onion, carrots, celery, and bell pepper and chop garlic. Set aside.
• 4. Once sausage is finished cooking, remove from pot and set aside. Add remaining olive oil and diced vegetables, chopped garlic and cumin to pot. Saute/sweat veggies until slightly softened and starting to carmelize.
• 5. While vegetables are cooking you can slice sausage into thin bite size disks about 1/4 inch thick. Add sausage back to pot with all chicken broth and frozen corn.
• 6. Simmer soup for 30 minutes.
• 7. Reduce to low and add half and half and chopped cilantro. Add as much or as little as you like just before serving is best.
• 8. This makes a thinner chowder. If you prefer a thick creamy chowder simply add a tablespoon or so of flour to vegetable mixture when it's done, right before you add broth. Stir flour to incorporate and coat mixture cooking slightly. And then continue with chicken broth and frozen corn addition from step 5. Once you add the half and half simmer for 10 minutes to thicken and go to step 6. :)

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.

WILD RICE AND CORN CHOWDER

Steps:

• Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
• Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
• Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.

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.

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.

WILD RICE,HAM AND CORN CHOWDER

Steps:

• 1. In small sauce pan add the 1 1/2 cups of water and wild rice. bring to a boil and reduce the heat and cook covered about 35=40 min. till done. Do not drain off liquid if there is any left. In large sauce pan or dutch oven saute the onion, and garlic in the butter till tender crisp. add flour and cook 1 min. stirring constantly. gradually add the 4cups of stock. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to boil. Reduce heat and simmer for 20-30 minutes until slightly thickened. Add corn, cover and simmer another 15 min. or till all veggies are tender. Add ham and rice and half and half and heat till completely heated. Do not boil once you have added the cream. Remove bay leaf.At this point taste for seasoning (salt or pepper) The ham has usually got a lot of salt in it so it is not in the ingredients but if needed can be added now if desired. may add parsley for garnish if you like.

SALMON AND WILD RICE CHOWDER

Steps:

• In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
• Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
• Whisk in the clam juice or fish stock and cook until thickened.
• Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
• Season to taste with Tabasco, salt, and white pepper.
• Serve with good, crusty bread.
• Makes 4 to 6 servings.
• Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.

TURKEY CHOWDER WITH WILD RICE, CRIMINI, AND PANCETTA

Steps:

• Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
• Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.
• Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.
• Divide soup among bowls, sprinkle with parsley, and serve.

WILD RICE CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Stir in the wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, parsley and bacon; cook and stir until heated through and cheese is melted.

WILD RICE & HAM CHOWDER RECIPE - (4.5/5)

Steps:

• In a sauce pan over medium heat, saute onion & garlic in butter until tender. Add flour, salt & pepper. Stir to form roux (paste). Gradually, add chicken broth, bring to slow boil and cook for 3 minutes stirring constantly so as to not stick. Add potatoes, carrots, bay leaf, thyme & nutmeg. Cover and simmer for 20 minutes. Add rice, spice packet, ham, cream or milk, and corn. Heat through but do not boil. Remove bay leaf. Serve and sprinkle with parsley if desired.

WILD RICE CHOWDER

Steps:

• Melt butter in a large heavy saucepan over medium heat. Add onion, ham, celery and carrot. Saute until vegatables begin to soften, about 10 minutes. Add rice and stir to coat. Add stock bay leaf and simmer until rice is very tender, stirring occasionally, about one hour. Mix in cream. Puree 2 cups of soup in blender. Return puree to soup in saucepan and bring to simmer. Season with salt and pepper. (Can be made one day ahead.)