Creamy Wild Rice And Vegetable Chowder Recipes

CREAMY WILD RICE AND VEGETABLE CHOWDER

Enjoy this tasty soup made with rice and veggies - perfect for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Creamy Wild Rice and Vegetable Chowder image

Steps:

Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed.
Stir in corn, soup and milk; cook until heated through.

Nutrition Facts : Calories 245, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 970 mg

Ingredients

2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
2 medium carrots, cut into 1/4-inch slices (1 cup)
1/2 pound mushrooms, sliced (3 cups)
2 cups Progresso™ chicken broth (from 32 oz carton)
1 package (6.2 ounces) fast-cooking long grain and wild rice
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (10 3/4 ounces) condensed cream of potato soup
2 cups milk

CREAMY WILD RICE

Provided by Guy Fieri

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Creamy Wild Rice image

Steps:

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

Ingredients

2 cups cooked wild rice
1 tablespoon unsalted butter
1 tablespoon small diced carrot
1 tablespoon small diced celery
1 tablespoon small diced onion
1 tablespoon small diced red bell pepper
2 tablespoons small diced crimini mushrooms
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons whole-grain mustard
1 tablespoon chopped Italian parsley leaves

CREAM OF WILD RICE SOUP

Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Cream of Wild Rice Soup image

Steps:

In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.

Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

Ingredients

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups reduced-sodium chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk
1/4 cup minced chives

CREAMY VEGETABLE CHOWDER

This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. -Suzanna VandeBrake, Peyton, Colorado

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

Creamy Vegetable Chowder image

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.

Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 956mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

Ingredients

3/4 pound sliced bacon, chopped
2 large onions
2 medium carrots
2 celery ribs
2 medium parsnips
2 small turnips
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 cartons (32 ounces each) chicken broth
1 medium sweet potato, peeled and chopped
3 small red potatoes, chopped
2 bay leaves
1 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 cup half-and-half cream
1/2 cup minced fresh parsley

WILD RICE AND CORN CHOWDER

I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.

Provided by breezermom

Categories Chowders

Time 1h30m

Yield 9 cups

Number Of Ingredients 13

Wild Rice and Corn Chowder image

Steps:

Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.

Ingredients

1/2 lb bacon, diced
2 small onions, diced (about 3/4 to 1 cup)
1 sweet red pepper, diced
4 stalks celery, diced
4 garlic cloves, minced
6 cups chicken stock
1 cup wild rice, uncooked
1 tablespoon fresh thyme, chopped (if using dry, half the amount)
1 tablespoon fresh basil, chopped (if using dry, half the amount)
1/2-1 teaspoon red pepper flakes
2 cups frozen whole kernel corn
2 cups whipping cream
salt

CORN AND WILD RICE CHOWDER

Make and share this Corn and Wild Rice Chowder recipe from Food.com.

Provided by Linky

Categories Chowders

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

Corn and Wild Rice Chowder image

Steps:

In large soup pot, melt butter over medium heat.
Add onion, celery, carrot and garlic.
Cook until vegetables are tender, but not brown.
Meanwhile, cook potato cubes in stock until fork can stick in easily.
Add flour to cooked veggies and blend well.
Cook, stirring constantly, 3 - 4 minutes.
Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
Bring to boil.
Add remaining ingredients and bring to simmer to heat through.
Adjust seasonings and serve.

Nutrition Facts : Calories 300.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 45, Sodium 255.8, Carbohydrate 35.5, Fiber 3.1, Sugar 5.2, Protein 8.6

Ingredients

1/2 cup butter
4 cups onions, diced
2 cups celery, diced
1 cup carrot, diced
2 garlic cloves, minced
4 cups red potatoes, peeled and cubed
8 cups chicken stock
1 cup flour
2 cups wild rice, cooked
3 cups corn, whole kernel
2 cups milk
2 cups cream, heavy
2 tablespoons hot pepper sauce
thyme, pinch
salt and pepper

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