Mushroom and Wild Rice Chowder
- 3 tablespoons unsalted butter
- 4 ounces bacon, small dice (about 3/4 cup)
- 8 ounces white mushrooms, stems trimmed and thinly sliced
- 1 medium yellow onion, small dice
- 3 medium garlic cloves, minced
- Kosher salt
- 1 medium carrot, peeled and small dice
- 1 medium celery stalk, small dice
- 1 medium russet potato, peeled and medium dice
- 2 cups cooked wild rice
- 2 teaspoons finely chopped fresh thyme leaves
- 1/4 cup all-purpose flour
- 1 bay leaf
- 6 cups low-sodium chicken or vegetable broth
- 1 1/2 cups half-and-half
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 teaspoon freshly squeezed lemon juice, plus more as needed
- Produce
- Bay leaf (1)
- Carrot, medium (1)
- Celery stalk, medium small (1)
- Mushrooms, white stems (8 ounces)
- Russet potato, medium (1)
- Thyme, fresh leaves (2 teaspoons)
- Yellow onion, medium small (1)
- Meat
- Bacon, small (4 ounces)
- Canned Goods
- Chicken or vegetable broth, low-sodium (6 cups)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Black pepper, freshly ground (1/4 teaspoon)
- Garlic cloves, medium (3)
- Kosher salt (1)
- Pasta & Grains
- Wild rice, cooked (2 cups)
- Drinks
- Lemon juice, freshly squeezed (1 teaspoon)
- Dairy
- Butter, unsalted (3 tablespoons)
- Half-and-half (1 1/2 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 22, 2011 (1 year ago).
19 people saved this recipe.
