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chicken wild rice chowder with parmesan walnut muf

★★★★★ 1
a recipe by
Ingrid Parker
Hattiesburg, MS

I use the excuse that the house is air-conditioned to make soups all year round. :-) I could live on soup, salad and some good bread! My husband loves this soup, but then he tells me that about all of them. This was another favorite in one of my classes.

★★★★★ 1
serves 4-6
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For chicken wild rice chowder with parmesan walnut muf

  • 2 cups sliced carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tbsp. olive oil
  • 4 tbsp. flour
  • 1 quart chicken broth
  • 2 bay leaves
  • 1/4 tsp. thyme .dry
  • 1/2 tsp. turmeric (see note @ bottom)
  • salt and pepper to taste
  • 1 box uncle ben's wild rice blend, prepared or 1 microwave ready pouch
  • 3 cups cooked cubed chicken (allways in my freezer)
  • 1 small can evaporated/pet milk or about 1/3c whole milk
  • 3 cups bisquick
  • 1/4 c parmesan plus 1t for tops ( not the stuff in the green can!)
  • 1/2 tsp. italian seasoning
  • 1/4 tsp. garlic powder
  • 2 eggs
  • 1 c milk
  • 2 tbsp. butter melted or olive oil
  • 2 tbsp. walnuts, chopped

How To Make chicken wild rice chowder with parmesan walnut muf

  • 1
    Chowder: Sauté veggies in oil until tender in large saucepan. Stir in flour and spices. Stir to mix in well. Slowly add the broth, stirring vigorously to prevent lumps. Bring to a boil
  • 2
    Add the cooked rice, chicken and milk. Reduce heat to low and heat through. Add Slt and pepper to taste. NOTE: Turmeric. This is in the news a lot lately, because of the tremendous health benefits. It is also referred to as The Poor Mans Safron. You need to try it when you are frying potatoes, sauté zucchini and chicken soup. You might want to Google it to find out more.
  • 3
    Muffin Preparation! Combine first 3 ingredients in a large bowl. In a small bowl whisk together, eggs milk ans 1 T of the butter or oil. Add to dry ingredients. just until moistened. Grease 12 muffin cups. Fill 3/4 full. Drizzle the remaining butter or oil over the top and sprinkle with the 1 T Parmesan. Sprinkle with the nuts. Bake @ 400F 15-17 minute. Cool on rack for 5 minutes.

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