Dinner

Wild Rice and Turkey Chowder is for Dinner.

Wild Rice and Turkey Chowder takes 30 minutes to prepare.

Wild Rice and Turkey Chowder takes 30 minutes to cook.

Wild Rice and Turkey Chowder makes 10 servings.

The ingredients for Wild Rice and Turkey Chowder are:

2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt


1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/8 cup ( 1/4 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock
1 teaspoon rosemary
1 teaspoon sage
2 to 4 cups chopped cooked turkey meat
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream


Chopped fresh Italian parsley

Here is how you make Wild Rice and Turkey Chowder:

Makes approx 10, 1 cup servingsAdapted from Gourmet magazine.Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside. Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes. Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving. Divide soup among bowls, sprinkle with parsley, and serve. Number of Servings: 10Recipe submitted by SparkPeople user KRIS10LEAK.

The nutritional information for Wild Rice and Turkey Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 308.2

• Total Fat: 16.3 g
• Cholesterol: 76.9 mg
• Sodium: 364.2 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 1.8 g
• Protein: 20.3 g