Vegetarian Wild Rice Chowder

    1 onion, chopped
    3 tbsp diced green pepper
    2 cups water
    1 bottle (16 oz) picante sauce
    2 boxes (9 oz) frozen Green Giant® Niblet® Corn
    1 tbsp salt
    1/8 tsp pepper
    3 cups cooked wild rice
    4 tbsp butter
    3 tbsp flour
    2 cups milk
    1 1/2 cups shredded Fancy Brand® Monterey Jack Cheese

In stockpot, combine first 7 ingredients; simmer 15 minutes. Add wild rice. In saucepan, melt butter; stir in flour. Gradually add milk, stirring until thick and bubbly; stir into stockpot. Top each serving with cheese.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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