*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour they got pretty soft. Also be careful when you put the soup in the blender - because it is so hot it flares up when you run the blender. Leave plenty of room for steam to escape - it might be safer to blend it in two batches of 1 cup each unless your blender pitcher is larger than normal.
This was pretty good. It had a great texture I mean it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it so I thickened it with some milk and flour. It got pretty thick that way and I still added the cream. It was smooth and just thick enough. I would even say it was silky lol. I added two garlic cloves and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere.
This was extremely good! I added a bit extra chicken (3 boneless skinless breasts pan fried in butter). I also used a 3 rice blend because that's what I could find in the store - I think it was wild regular and red rice. It didn't have to cook as long as the directions stated. It was SO good! Next time I'm not going to bother pureeing it because it was just fine without that step and that way I won't have to clean the darn food processor!
I really liked this chowder with just a few changes. First I used 2 pounds cut up chicken breast stir fried in minced garlic with 1 tablespoon italian spice. I used my crockpot to cook it all in and added the heavy cream 1 hour before serving. I did not puree any of the soup and it still came out thick and hearty.
This is a really tasty and wonderfully hearty soup. It does tend to get very thick so extra liquid is necessary. Also leaving out the bay leaf and substituting a bouillon/water combination for part of the stock still makes a great soup!
I was looking for the perfect recipe to use my wild rice--and I found it! I made this soup for a "tail gate" meal during this year's harvest. My father-in-law said "There's nothing wrong with this soup " meaning he really really liked it. My husband agreed that it was a keeper. A change I made was reducing the broth to about 6 cups because I only had about 1 cup wild rice and I like my soup to be thicker. You absolutely must season this soup or it will be bland! I used creole seasoning to flavor instead of salt and pepper (creole is a staple in our kitchen). Thanks for the awesome and EASY recipe!
I made this recipe on a cold fall night for my husband and Mother-in-law and it was absoulutly perfect. The soup was full of flavor creamy and totally wonderful. The ingrediants seemed a bit simple when I looked at it but after trying it I could eat this every night!
I loved this recipe! I did use half and half instead of the heavy cream. It wasn't very thick but use it if you want it more like soup than chowder. I added mushrooms and garlic as well. Will definitly make again and again!!
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