dawn_mo
Well-known member
* Exported from MasterCook *
Chicken, Jalapeño & Wild Rice Chowder
Recipe By : Catherine in DC/ Fine Cooking Magazine, Oct. 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 medium potatoes -- chopped coarse1 onion chopped
3 cloves garlic chopped
2 small jalapeños -- seeded, chopped
4 cups chicken stock
3 Tbsp butter
1/2 c chopped diced celery
3/4 C diced raw sweet potato
3/4 c corn kernels
salt and pepper
1/2 cup whole milk
1 1/2 cups cooked wild rice
1 1/2 cups diced cooked chicken
Worchestershire sauce
Bring potatoes, onion, garlic, jalapeños and stock to a boil in a large kettle. Reduce heat and simmer thirty minutes. Cool and purée with a hand blender or in food processor. Heat butter in a large sauté pan, add celery, sweet potato, corn, and sauté until slightly browned, about 10 minutes. Add salt and pepper.
Put puréed stock base in a large kettle, add milk. Simmer. Add wild rice, chicken, celery/sweet potato/corn mixture. Season with a dollop of Worchestershire sauce. Simmer a few minutes to blend flavors. Option: add diced red bell peppers as a garnish.
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NOTES : C note: I usually add extra chicken stock because it can get too thick. This chowder has wonderful flavors and texture--don't leave out the Worch. sauce!
Chicken, Jalapeño & Wild Rice Chowder
Recipe By : Catherine in DC/ Fine Cooking Magazine, Oct. 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 medium potatoes -- chopped coarse1 onion chopped
3 cloves garlic chopped
2 small jalapeños -- seeded, chopped
4 cups chicken stock
3 Tbsp butter
1/2 c chopped diced celery
3/4 C diced raw sweet potato
3/4 c corn kernels
salt and pepper
1/2 cup whole milk
1 1/2 cups cooked wild rice
1 1/2 cups diced cooked chicken
Worchestershire sauce
Bring potatoes, onion, garlic, jalapeños and stock to a boil in a large kettle. Reduce heat and simmer thirty minutes. Cool and purée with a hand blender or in food processor. Heat butter in a large sauté pan, add celery, sweet potato, corn, and sauté until slightly browned, about 10 minutes. Add salt and pepper.
Put puréed stock base in a large kettle, add milk. Simmer. Add wild rice, chicken, celery/sweet potato/corn mixture. Season with a dollop of Worchestershire sauce. Simmer a few minutes to blend flavors. Option: add diced red bell peppers as a garnish.
- - - - - - - - - - - - - - - - - -
NOTES : C note: I usually add extra chicken stock because it can get too thick. This chowder has wonderful flavors and texture--don't leave out the Worch. sauce!