Best Wild Rice Chowder With Greens Recipes

CHICKEN WILD RICE CHOWDER

Chicken Wild Rice Chowder image

This is comfort food at it's finest, and perfect for that cold weather hump-day to help get you through the rest of the week.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 371 calories, Fat 12g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

WILD RICE AND HAM CHOWDER

Wild Rice and Ham Chowder image

The rich, comforting taste of this chowder appeals to everyone who tries it. I have my younger sister to thank for sharing this recipe with me years ago. -Elma Friesen, Winnipeg, Manitoba

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8-10 servings (2-3/4 quarts).

Number Of Ingredients 17

Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1-1/2 cups cubed peeled potatoes
1/2 cup chopped carrot
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
3 cups cooked wild rice
2-1/2 cups cubed fully cooked ham
2 cups half-and-half cream
1 can (15-1/4 ounces) whole kernel corn, drained
Minced fresh parsley

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.

Nutrition Facts : Calories 266 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1035mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

INSTANT POT® CHICKEN AND WILD RICE CHOWDER

Instant Pot® Chicken and Wild Rice Chowder image

When I was a little girl, my mamaw made a chicken casserole which was simple for the time, but comforting. I've converted it into a chowder, and for ease of preparation this uses rotisserie chicken breasts.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chowders

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons butter
½ cup sliced mushrooms
1 shallot, finely chopped
1 clove garlic, minced
1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
1 ¾ cups water
3 cups cubed, cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup fat-free half-and-half
1 cup low-sodium chicken broth
2 tablespoons chopped pimento peppers
1 cup freshly grated Cheddar cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 32.1 g, Cholesterol 96.3 mg, Fat 24.6 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 11.3 g, Sodium 1039.8 mg, Sugar 3.9 g

SMOKED SALMON AND WILD RICE CHOWDER

Smoked Salmon and Wild Rice Chowder image

Make and share this Smoked Salmon and Wild Rice Chowder recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups water
salt
3/4 cup wild rice
2 tablespoons olive oil
1 onion, diced
1 large garlic clove, minced
1 stalk celery, diced
1 green bell pepper, finely diced
1 small sweet potato, finely diced
4 cups chicken stock or 4 cups vegetable stock
1 teaspoon dried ancho chile powder
1 (5 ounce) can smoked salmon with liquid
1/4 cup heavy cream

Steps:

In a saucepan, bring water to a boil and cook wild rice for 30-45 minutes or until tender. Drain and set aside.
Meanwhile, heat oil and sauté onion, garlic and celery. Cook, stirring often, until vegetables soften. Stir in green pepper and sweet potato and cook for 1 minute.
Stir in stock and chile powder. Increase heat to high and bring to a boil. Reduce heat and simmer 8-10 minutes until sweet potato is tender.
Stir in cooked wild rice, salmon with liquid and cream. Cook for 5 minutes or until heated through. Season to taste with salt.

Nutrition Facts : Calories 354.2, Fat 15.7, SaturatedFat 5.2, Cholesterol 27.6, Sodium 395.5, Carbohydrate 42.8, Fiber 4.2, Sugar 8, Protein 12.1

WILD RICE CHOWDER WITH GREENS

WILD RICE CHOWDER WITH GREENS image

Categories Soup/Stew

Yield 10 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
2 ounces country ham, chopped
1 onion, chopped
3 carrots, chopped
1 stalk celery, chopped
3 garlic cloves, chopped
1 cup uncooked wild rice
2 cups reduced-sodium chicken or beef broth
4 cups water
2 tablespoons all-purpose flour
4 cups whole milk
2 ounces shredded Comté, Gruyère or Swiss cheese
2 ounces shredded Parmigiano Reggiano cheese
1/2 teaspoon salt
Freshly ground black pepper
3 cups coarsely chopped fresh kale

Steps:

Combine first 6 ingredients (oil through garlic) in a large saucepan or Dutch oven. Sauté until browned, about 10 minutes. Add rice; sauté 2 minutes. Add broth and water. Simmer until rice is done, about 40 minutes. Combine flour with 2 cups milk, whisk well. Add to soup. Add remaining milk. Cook until soup is thickened, about 15 minutes. Add cheeses, salt and pepper; cook 5 minutes. Add kale; cook 5 minutes.