Wild Rice Chowder

This is a hearty soup with a lot of texture. It is perfect for this time of year when you are snowbound with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavor, whereas roasted chicken offers a more complex taste.

Step: 1

Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.

Step: 2

Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.

Step: 3

Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

Per Serving: 274 calories; protein 12g; carbohydrates 31.2g; fat 12g; cholesterol 39.1mg; sodium 864.3mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.