Ingredients: |
Ingredients: 2 roughly chopped bacon slices
1 lg thinly sliced carrot
2 celery stalks thinly sliced
1 yellow onion - chopped
2 t dried sage
3 garlic cloves, minced
4 c low sodium chicken broth (I use regular)
2 c milk
1 can coconut milk (opt)
8 oz cooked wild rice blend
1 c corn (frozen, thawed)
1/2 c chopped roasted red pepper
2 c shredded rotisserie chicken
2 T evoo
1/4 c all purpose flour
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Directions: |
Directions:1. Heat the evoo in big pot or dutch oven over medium. Add bacon, cook, stirring frequently until crisp. Remove bacon, leave drippings. (I take some drippings away.)
2. Add carrot, celery, onion and sage to pot - cook about 5 minutes, until softening. Add garlic, cook 1 minute. Add flour and cook, stirring constantly, for 1 minute. Stir in broth, milk, coconut mild, wild rice blend, corn, and peppers. Bring to simmer, stirring frequently, reduce heat to low. Cover and simmer, stirring occasionally, for 10 minutes.
3. Add chicken and cook, uncovered, until chicken is just heated through (about 5 minutes). Season with salt and pepper and top with bacon.
Serve with crusty bread. |
Personal
Notes: |
Personal
Notes: Prep is critical in this one, especially cooking the rice and chopping the chicken. The original recipe did not call for coconut milk but Joey did it that way and we loved it! (From May 2023 visit in Cleveland with Terri!). I think next time I would reduce the mild by 1 cup if using the coconut mild. Or, maybe add a bit more corn and a couple extra slices of bacon...
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This recipe for Chicken & Vegetable Wild Rice Chowder is from