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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council