WILD RICE CHOWDER

Wild Rice Chowder image

Our Test Kitchen adapted Amy Chop's recipe to use up leftover wild rice. "I found this years ago, and it has become a family favorite," says the Oak Grove, Louisiana cook. TIP: "Try adding cooked chicken or smoked sausage. There are endless possibilities for new and exciting variations," Amy says.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

8 bacon strips, diced
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cooked wild rice
1 can (12 ounces) evaporated milk
2 cups (8 ounces) cubed process American cheese (Velveeta)
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 329 calories, Fat 23g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 894mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.