Chicken And Rice Chowder Food

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 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.

INSTANT POT® CHICKEN AND WILD RICE CHOWDER

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.

CHICKEN AND POTATO CHOWDER

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

CHICKEN, WILD RICE, AND CORN CHOWDER

Steps:

• Place 3 cups water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until done. Drain rice, if necessary.
• Heat a Dutch oven over medium heat. Add bacon; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 1 1/2 tablespoons drippings (discard remaining drippings). Add onion, celery, thyme, and bay leaves to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add chicken; cook 3 minutes, stirring occasionally.
• Weigh or lightly spoon our into a dry measuring cup; level with a knife. Combine our and stock, stirring with a whisk until smooth. Add our mixture, milk, salt, and pepper to pan. Bring to a simmer; stir in rice and corn. Cook 10 minutes, stirring occasionally. Discard bay leaves. Ladle chowder into 8 bowls. Sprinkle with bacon.

CHICKEN AND RICE CHOWDER

Steps:

• In a large saucepan, bring chicken broth and water to a boil and add the chicken. Add thyme and season with salt and pepper; add rice and reduce heat.
• In a skillet, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery; cook until onions are translucent. Add flour to the mix and combine well. Add this mixture to the chicken broth mixture in the saucepan.
• Stir milk into everything and continue to simmer, stirring occasionally until thickened, about 20-30 minutes.

CHICKEN WILD RICE CHOWDER

Steps:

• In a large saucepan, saute the carrots, onion and celery in butter til tender.
• Stir in flour til blended; gradually add broth.
• Bring to a boil; cook and stir for 2 minutes or til thickened.
• Stir in chicken, rice, cream and pepper; heat through.

CHICKEN AND WILD RICE CHOWDER

Steps:

• In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through. Makes 4 servings.