Wild rice and smoked chicken chowder
8 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Parsnips (8oz total) peeled, coarsely chopped | |
| 1 | Baking potato (abt 8oz) peeled, coarsely chopped | |
| 1 | Onion(s), chopped | |
| 2 | Garlic clove(s), chopped | |
| 2 | smalls | Jalape¤os cored, seeded, chopped |
| 4 | cups | Chicken stock |
| 3 | tablespoons | Butter |
| ½ | cup | Celery, diced |
| ½ | cup | Bell peppers, diced mix colors if possible plus extra for garnish |
| ¾ | cup | Sweet potato, diced |
| ¾ | cup | Corn kernels |
| Salt and pepper | ||
| ½ | cup | Milk |
| 1½ | cup | Cooked wild rice plus more for garnish |
| 1 | cup | Diced smoked chicken about 5oz |
| Worcestershire sauce to taste | ||
Directions
Put parsnips, potato, onion, garlic, and jalape¤os in a large saucepan with the chicken stock, bring to a boil, reduce the heat and simmer until the vegetables are extremely soft, about 30 minutes.
Cool slightly, then pur‚e in a blender or food processor until smooth.
Rinse out the saucepan. (If the soup base seems fibrous, strain it through a fine sieve.)
While the soup base is cooking, heat the butter in a large frying pan, add the celery, bell peppers, sweet potato, and corn and saut‚ over medium-high heat until soft and slightly browned, about 10 minutes/ Season with salt and pepper to taste.
Put the soup base in the clean saucepan, add the milk and bring it back to a simmer. Add the cooked wild rice, smoked chicken, and saut‚ed vegetables. Season with a little more salt to taste and a splash of Worcestershire sauce. Simmer a few minutes to give the flavors a chance to blend. SErve hot, garnished with a small heap of wild rice and dice bell peppers.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95