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Receta Curried Chicken Wild Rice Chowder
by Steve Thomson

Curried Chicken Wild Rice Chowder

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.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 10 1-cup

Ingredientes

  • 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

Direcciones

  1. Combine all chowder ingredients except half & half, flour in a slow cooker
  2. Cover and cook on low heat for 8 to 10 hours, or until chicken or rice are tender
  3. 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.
  4. To serve, spoon into individual serving bowls; sprinkle with almonds and parsley, if desired.