Curried Chicken Wild Rice Chowder
Here’s a twist on a traditional Midwestern favorite. Curry adds a new flavor dimension.
20 min.prep time
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)
Dietary Fiber: 2g
Recipe #12765©2003Land O'Lakes, Inc.