Cancun Crema Wild Rice Chowder

Sharyn LaPointe Hill, Las Cruces, NM
2020 wild rice recipe contest finalist

    ½ cup finely chopped red onion
    2 large poblano peppers, stemmed & seeded, finely chopped
    3 tbsp canola oil
    2 cloves garlic, minced
    5 cups chicken broth
    1 can (12 oz) evaporated milk
    3 cups shredded Just BARE® Deli Rotisserie Chicken - Original Flavor
    1 pkg (10 oz) frozen roasted corn
    1½ tsp each: ground cumin and Mexican oregano
    1/3 cup fresh lime juice
    1 tsp salt
    ½ tsp ground black pepper
    ½ cup chopped fresh cilantro
    3 cups cooked wild rice
    1 pkg (7.5 oz) spicy jalapeno cream cheese spread
    2 cups Mexican blend shredded cheese
    ¼ cup fresh cilantro sprigs, garnish

In large saucepan, sauté onion and poblanos in oil until tender. Stir in garlic; cook 1 minute longer. Add broth, milk, chicken, corn, cumin, oregano, lime juice, salt, pepper, and cilantro; bring to boil. Add remaining ingredients; simmer. Stir until cheese melts; serve immediately. Garnish.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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