Curried Chicken Wild Rice Chowder

Curried Chicken Wild Rice Chowder

Here’s a twist on a traditional Midwestern favorite. Curry adds a new flavor dimension.

20 min. prep time
10 servings
000 Ratings



1 cup uncooked wild rice, rinsed
1 cup frozen whole kernel corn
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3 (14-ounce) cans chicken broth
1 medium (1/2 cup) carrot, shredded
1 medium (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
2 tablespoons chopped fresh parsley*
2 teaspoons curry powder
2 tablespoons all-purpose flour
Salt and pepper, if desired


Sliced or slivered almonds, toasted, if desired
Chopped fresh parsley, if desired


Combine all chowder ingredients except half & half, flour, salt and pepper in 4- to 5-quart slow cooker.

Cover; cook on Low heat setting 8-10 hours or until chicken and rice are tender.

Just before serving, increase heat setting to High. Combine half & half and flour in small bowl; whisk until smooth. Stir into chowder; cook, stirring occasionally, 6-10 minutes or until heated through. Season with salt and pepper, if desired.

To serve, spoon into individual serving bowls; sprinkle with almonds and parsley, if desired.

*Substitute 2 teaspoons dried parsley.

Nutrition Facts (1 cup)

Calories: 210

Fat: 5g

Cholesterol: 40mg

Sodium: 650mg

Carbohydrates: 23g

Dietary Fiber: 2g

Protein: 19g

Recipe #12765©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I am assuming the chicken should be cooked prior to making this recipe
Test Kitchen Comment


Hi Sue, since the chicken will be cooking in the slow cooker for 8 hours, there is no need to pre-cook the chicken. One of the many reasons we love slow cookers! Enjoy!
Posted November 16, 2015

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