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Curried Chicken Wild Rice Chowder



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

3 cups Land O Lakes® Fat Free Half & Half

2 tablespoons all-purpose flour

Salt and pepper, if desired


Sliced or slivered almonds, toasted, if desired

Chopped fresh parsley, if desired

 *Substitute 2 teaspoons dried parsley.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

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

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