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Wild Rice And Smoked Chicken Chowder

Type: Soup
Serves: 8 people

Recipe Ingredients

2   Parsnips - (8 oz total) - peeled, and
  Coarsely chopped
1   Baking potato - (abt 8 oz) - peeled, and
  Coarsely chopped
1   Onion - chopped
2   Garlic clove - chopped
2   Jalapeños - cored, seeded, (small)
  And chopped
4 cups 948mlChicken stock
3 tablespoons 45mlButter
1/2 cup 55g / 1.9ozDiced celery
1/2 cup 73g / 2.6ozDiced bell peppers - different colors
  If possible, plus extra for garnish
3/4 cup 109g / 3.8ozDiced sweet potato
3/4 cup 46g / 1.6ozCorn kernels
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlMilk
1 1/2 cups 240g / 8.5ozCooked wild rice - plus more for garnis
1 cup 62g / 2.2ozDiced smoked chicken - (abt 5 oz)
  Worcestershire sauce - to taste

Recipe Instructions

Put parsnips, potato, onion, garlic, and jalapeños in a large saucepan with the chicken stock, bring to a boil, reduce the heat and simmer until the vegetables are extremely soft, about 30 minutes. Cool slightly, then puree in a blender or food processor until smooth.

Rinse out the saucepan. (If the soup base seems fibrous, strain it through a fine sieve.) While the soup base is cooking, heat the butter in a large frying pan, add the celery, bell peppers, sweet potato, and corn and saute over medium-high heat until soft and slightly browned, about 10 minutes. Season with salt and pepper to taste.

Put the soup base in the clean saucepan, add the milk and bring it back to a simmer. Add the cooked wild rice, smoked chicken, and sauteed vegetables. Season with a little more salt to taste and a splash of Worcestershire sauce. Simmer a few minutes to give the flavors a chance to blend.

Serve hot, garnished with a small heap of wild rice and diced bell peppers.

This recipe yields 8 servings.

Source:
Undocumented, but from the WWW

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