Creamy Wild Rice And Vegetable Chowder Food

CREAMY WILD RICE AND VEGETABLE CHOWDER

Steps:

• Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
• Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed.
• Stir in corn, soup and milk; cook until heated 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.

SILKY AND CREAMY WILD RICE SOUP

Steps:

• Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender.
• Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended.
• Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.

WILD RICE-CORN SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender.
• Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
• Stir in remaining ingredients. Heat just until hot (do not boil).

CREAMY WILD RICE

Steps:

• In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

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.

CORN AND WILD RICE CHOWDER

Steps:

• In large soup pot, melt butter over medium heat.
• Add onion, celery, carrot and garlic.
• Cook until vegetables are tender, but not brown.
• Meanwhile, cook potato cubes in stock until fork can stick in easily.
• Add flour to cooked veggies and blend well.
• Cook, stirring constantly, 3 - 4 minutes.
• Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
• Bring to boil.
• Add remaining ingredients and bring to simmer to heat through.
• Adjust seasonings and serve.

CREAMY VEGETABLE CHOWDER

Steps:

• Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
• Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
• Add canned and skim milk and parsley and heat just to boiling.
• In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
• If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.

WILD RICE AND SAUSAGE CORN CHOWDER

Steps:

• 1. Cook rice according to package directions but omit any oil or fat additions. Simply add whatever water is directed. Set aside. I usually do the microwave instructions and leave it in there until I'm ready to add to soup.
• 2. In a heavy bottomed soup pot (same one you plan on cooking soup in), add 1 tbsp olive oil and cook sausage until no longer pink. You can leave it in links and slice into thin slices after you cook it or you can open the links and saute sausage like ground beef. I prefer the links, it helps the sausage stand out!
• 3. While sausage is cooking. Small dice onion, carrots, celery, and bell pepper and chop garlic. Set aside.
• 4. Once sausage is finished cooking, remove from pot and set aside. Add remaining olive oil and diced vegetables, chopped garlic and cumin to pot. Saute/sweat veggies until slightly softened and starting to carmelize.
• 5. While vegetables are cooking you can slice sausage into thin bite size disks about 1/4 inch thick. Add sausage back to pot with all chicken broth and frozen corn.
• 6. Simmer soup for 30 minutes.
• 7. Reduce to low and add half and half and chopped cilantro. Add as much or as little as you like just before serving is best.
• 8. This makes a thinner chowder. If you prefer a thick creamy chowder simply add a tablespoon or so of flour to vegetable mixture when it's done, right before you add broth. Stir flour to incorporate and coat mixture cooking slightly. And then continue with chicken broth and frozen corn addition from step 5. Once you add the half and half simmer for 10 minutes to thicken and go to step 6. :)