Roasted Chicken & Wild Rice Chowder

Contributed byMarty Prass
Creamy chowder in a white bowl with roasted chicken, wild rice, carrots, potatoes, celery, and bacon.

Ingredients

  • 2 cup wild rice
  • 2 tablespoon vegetable oil
  • 1 pound boneless chicken breast
  • 1/4 pound bacon
  • 2 onions (medium)
  • 4 carrots
  • 4 celery stalks
  • 1 pound potatoes
  • 6 cup chicken stock
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 cup heavy cream
  • unknown Salt and pepper (to taste)
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 55 minutes

Instructions

Cook wild rice according to package directions. Cut chicken, bacon and vegetables into bite-sized pieces. In large stock pot, sauté chicken and bacon in oil over high heat. Add onions, carrots, celery and potatoes. Cook and stir until vegetables are tender, about 25 minutes. When vegetables are tender, add chicken stock, thyme and bay leaves. Simmer over lower heat about 15 minutes. Stir in cream and add rice. Heat through. Add salt and pepper, if desired. Remove bay leaves before serving.

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