Wild Rice & Turkey Chowder

Pamela Gelsomini, Miami, FL
2025 Wild Rice Recipe Contest Finalist

4 large red bell peppers, cut into 3" wedges
1 large onion, cut into 3" wedges
2 large carrots, chopped into 2" pieces
1 head garlic, top cut off to expose cloves
3 ears fresh corn, shucked
1 lb cherry tomatoes
2 tsp each: salt and Italian seasoning
1½ tsp ground black pepper
½ cup canola oil
½ cup cottage cheese
4-5 cups chicken stock
2 cups cooked wild rice
2 cups cooked and shredded turkey breast
¼ cup fresh basil leaves, chopped

Preheat oven to 400°F. On large foil-lined baking sheet, place first six ingredients in an even layer. Sprinkle with seasonings; drizzle with oil. Bake 30 minutes. Remove corn; set aside. Toss remaining vegetables; bake until charred and carrots are tender. In blender, place all vegetables (except corn), cottage cheese, and 4 cups stock; blend until smooth. Transfer mixture to large saucepan; bring to very low boil. Cut corn off cobs; add corn, wild rice, and turkey to saucepan. Add remaining stock to bring to desired consistency. Stir in basil just before serving.

Nutrition 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

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