Wild Rice Chicken Chowder

Roxanne Chan, Albany, CA
2015 wild rice recipe contest finalist

    1 pkg (16 oz) Gold’n Plump® Ground Chicken
    2 tbsp canola oil
    1/2 cup chopped onion
    1/4 cup each chopped: celery and red pepper
    1 tsp poultry seasoning
    2 tbsp flour
    2 cups chicken broth
    1 can (14.75 oz) Green Giant® Cream Style Sweet Corn
    1 box (9 oz) frozen Green Giant® Steamers Niblets® Corn
    1-1/2 cups half and half
    2 cups cooked wild rice
    1 box (9 oz) frozen Green Giant® Steamers Chopped Spinach, thawed and squeezed to remove moisture
    1 tsp lemon zest
    1/2 tsp each: ground pepper and salt
    1/3 cup Sargento® Chef Blends® Shredded 4 State Cheddar® Cheese, divided

In large saucepan, brown chicken in oil. Add onion, celery, red pepper, and poultry seasoning; cook 3 minutes, stirring occasionally. Add flour, stirring until bubbly; gradually stir in broth. Stir in cream style corn, niblets corn, and half and half; cover and simmer 5 minutes. Stir in wild rice, spinach, zest, pepper, and salt; heat through. Adjust seasonings. Spoon into bowls; top with cheese.

4 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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