Ingredients
- 1 pound of boneless skinless chicken breast halves cut into 1" pieces
- 1 cup uncooked wild rice, rinsed
- 1 cup frozen whole kernel corn
- 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
- 42 ounces of chicken broth
- 2 teaspoons curry powder
- 3 cups of fat free half & half
- 2 tablespoons of all-purpose flour
- Garnish:
- Slivered, toasted almonds
- Chopped fresh parsley
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Curried Chicken Wild Rice Chowder
Time: 20 minutes prep, 8 hours cook
Servings: 10 1-cup
Directions
- Combine all chowder ingredients except half & half, flour in a slow cooker
- Cover and cook on low heat for 8 to 10 hours, or until chicken or rice are tender
- Just before serving increase heat to high, combine half & half and flour in small bowl; whisk until smooth. Stir into chowder; cook, stirring occasionally until heated through (6 to 10 minutes). Season with salt and pepper if desired.
- To serve, spoon into individual serving bowls; sprinkle with almonds and parsley, if desired.
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Summary
This chowder recipe is from the Land O Lakes recipe collection. We made it on the stove instead of a slow cooker and it was ready to eat in under an hour.
