Chicken And Wild Rice Chowder

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As I mentioned earlier, we’ve been buying chicken for basically as cheap as canned tuna, so I’m trying to be diverse in our options before I throw myself out the window from eating one too many chicken Caesar salads. Luckily, should it ever come to that point anyway, we’re at least on the ground floor now and I shouldn’t incur too severe injuries.

What chicken definitely has to go for it is that it blends seamlessly into any season. Now that the leaves are falling off the trees and we’re officially technically in autumn, it’s nice to bring out chicken’s warm and comforting nuances in a hearty bowl of chowder. Another autumnal favorite of mine is wild rice, so I threw some of that in there too.

Wild rice is a very Canadian ingredient that, for some reason, means that no one eats it and it’s unusually expensive. It must be somewhat difficult to cultivate or something because it grows wild (hence the name!) in moist marshes and such. Wild rice used to grow everywhere on my grandma’s farm and she loathed it. The first time she “caught” me eating it you should’ve seen the look of horror on her face. I might as well have been picking up cow patties and sticking them between hamburger buns. I like it. It has a wonderful nutty taste and aroma and still has a bit of bite to it when it is cooked, which lends a nice texture to anything it’s added to, including other rice.

This phenomenon where grains that are so outcast that they become cool fetching a small fortune at the market is something that I’ll never fully understand. Teff, a staple grain for the Ethiopian flatbread injera, definitely takes the cake here. After my lesson in Canadian lentils, I shouldn’t have been surprised that Saskatchewan is a world leader in wild rice production, but I was. I’m not sure why I’m discovering all this agricultural knowledge of the prairies after moving, but so be it.

When I still lived in Grande Prairie, good restaurant options were few and far between, and one of the places we’d routinely go for quick lunches was the Safeway deli counter because it was, if nothing else, cheap and consistent. The only soup they had, other than chili, that I really had any fondness for was a chicken and wild rice soup. It didn’t seem to be very popular, but it made me happy.

How to Prepare Chicken and Wild Rice Chowder

Ingredients for:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 whole boneless, skinless chicken breast, trimmed of excess fat and cut into 1/2″ cubes
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1/2 green bell pepper, seeded and diced
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 2 cups chicken stock
  • 1 large starchy potato, peeled and diced
  • 1/2 cup wild rice, cooked in boiling, salted water
  • 2 cups whole milk, room temperature
  • salt and pepper

Directions the Chowder:

Melt the butter in a small pot over medium heat and cook it until it foams. Once the foam subsides, add the flour and whisk until it is incorporated with the butter. Continue to cook this “roux” until it turns a rich, medium brown color and has a nutty aroma, stirring occasionally with a wooden spoon to prevent it from burning. Prep the rest of the soup in the meantime.

Heat your soup pot over medium heat. Add the oil, season the chicken with salt and pepper, and brown the chicken pieces in batches, placing in a separate bowl when they are sufficiently browned but not cooked through. There will likely be browned chicken bits stuck to the pot. This is good.

Add the onion, carrot, green pepper, garlic, and bay leaf and sweat until aromatic.

Add the chicken stock and, using a wooden spoon, remove the bits of chicken stick to the pot. Bring this to a boil, then reduce the heat to a simmer and cook for 20-30 minutes, until the vegetables are tender.

Once the carrots are tender, add enough salt and pepper to make a flavorful broth. Add the potatoes, chicken and wild rice and cook until the potatoes are tender, about another 10-15 minutes.

Meanwhile, in the pot with the roux, slowly whisk the milk into the roux, being careful to whisk out any lumps as they occur before adding more milk. Cook this until it thickens up nicely, about 10-15 minutes, then stir it into the soup pot.

Adjust the seasoning of the chowder as necessary with salt and pepper. I like to reduce the heat to a simmer and leave it on the stove for another hour, but you could eat it now if you wish.

What is the main purpose of the roux in this recipe

– The roux, made from butter and flour, is used to thicken the chowder. It gives the soup a creamy texture when combined with the milk.

Can I use bone-in chicken instead of boneless

– Yes, you can use bone-in chicken. However, you’ll need to remove the bones after cooking and before adding the chicken back into the chowder.

Is it essential to use whole milk? Can I substitute with a different type of milk

– Whole milk is recommended for a creamy texture, but you can substitute with 2% milk or even a non-dairy milk if preferred. The consistency and flavor might vary slightly.

What’s the significance of the “browned chicken bits” stuck to the pot

– The browned bits, or fond, add a depth of flavor to the chowder. Deglazing the pot with chicken stock helps to incorporate this flavor into the soup.

How long should I cook wild rice

– For this recipe, the wild rice should be cooked in boiling salted water until it’s tender. Typically, wild rice takes about 45 minutes to an hour to cook, but it’s best to refer to the package instructions or test for tenderness.

Can I add other vegetables to the chowder

– Absolutely! You can customize the chowder by adding or substituting vegetables like corn, peas, or even mushrooms. Just ensure they’re cooked to the desired tenderness in the chowder.

How can I store leftovers

– Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. If you wish to freeze the chowder, it’s best to do so before adding the milk-based roux to prevent potential texture changes upon reheating.

I don’t have a bay leaf. Is it essential for the recipe

– While the bay leaf adds a unique aromatic quality to the soup, you can omit it if you don’t have one on hand. The chowder will still be flavorful without it.

Chicken and Wild Rice Chowder

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 10
...

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 whole boneless skinless chicken breast, trimmed of excess fat and cut into 1/2″ cubes
  • 1 medium onion chopped
  • 1 medium carrot peeled and chopped
  • 1 stalk celery chopped
  • 1/2 green bell pepper seeded and diced
  • 1 clove garlic crushed
  • 1 bay leaf
  • 2 cups chicken stock
  • 1 large starchy potato peeled and diced
  • 1/2 cup wild rice cooked in boiling, salted water
  • 2 cups whole milk room temperature
  • salt and pepper

Instructions
 

  • Melt the butter in a small pot over medium heat and cook it until it foams. Once the foam subsides, add the flour and whisk until it is incorporated with the butter. Continue to cook this “roux” until it turns a rich, medium brown color and has a nutty aroma, stirring occasionally with a wooden spoon to prevent it from burning. Prep the rest of the soup in the meantime.
  • Heat your soup pot over medium heat. Add the oil, season the chicken with salt and pepper, and brown the chicken pieces in batches, placing in a separate bowl when they are sufficiently browned but not cooked through. There will likely be browned chicken bits stuck to the pot. This is good.
  • Add the onion, carrot, green pepper, garlic, and bay leaf and sweat until aromatic.
  • Add the chicken stock and, using a wooden spoon, remove the bits of chicken stick to the pot. Bring this to a boil, then reduce the heat to a simmer and cook for 20-30 minutes, until the vegetables are tender.
  • Once the carrots are tender, add enough salt and pepper to make a flavorful broth. Add the potatoes, chicken and wild rice and cook until the potatoes are tender, about another 10-15 minutes.
  • Meanwhile, in the pot with the roux, slowly whisk the milk into the roux, being careful to whisk out any lumps as they occur before adding more milk. Cook this until it thickens up nicely, about 10-15 minutes, then stir it into the soup pot.
  • Adjust the seasoning of the chowder as necessary with salt and pepper. I like to reduce the heat to a simmer and leave it on the stove for another hour, but you could eat it now if you wish.
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