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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council