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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council