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Wild Rice Chowder

Submitted by Lisa Farmer.

Prep
Cook
Serves 0person
Ingredients
2
tbsp margarine or butter (i use the 50/50 blend of smart balance and butter
1
onion, chopped
2
stalks celery, chopped
2
carrots, chopped
1 1/2
cups uncooked wild rice (I use Lundberg Wild Rice Blend: wild & whole grain brown rice
8
cups chicken stock (low sodium
1
bay leaf
1/2
cup heavy cream (I use low fat or no fat 1/2 and 1/2
1
cup boneless, skinless chicken breast half, cooked and diced
salt and pepper to taste
Directions
1.
Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and sauté for 5-10 min. or until onion is translucent and carrots are tender.
2.
Add the rice and stir to coat. Then add the chicken stock and bay leaf. Reduce heat to low and simmer for 1 hour or until rice is tender, stirring occasionally.
3.
Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return to pot and add the chicken. Stir well and heat through. Season with salt and pepper

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