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Wild Rice Chicken Chowder

Courtesy of the MN Cultivated Wild Rice Council

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 pound Gold’n Plump® Ground Chicken
2 tablespoons canola oil
1/2 cup chopped onion
1/4 cup each chopped: celery and red pepper
1 teaspoon poultry seasoning
2 tablespoons flour
2 cups chicken broth
1 can (14.75 oz) cream style sweet corn
1 box (9 oz) frozen corn
1-1/2 cups half and half
2 cups cooked wild rice
1 box (9 oz) frozen chopped spinach, thawed and squeezed to remove moisture
1 teaspoon lemon zest
1/2 teaspoon ground pepper

1/2 teaspoon salt
1/3 cup cheddar cheese, divided

Instructions 

In large saucepan, brown chicken in oil. Add onion, celery, red pepper, and poultry seasoning; cook 3 minutes, stirring occasionally. 

Add in flour, stirring until bubbly; gradually stir in broth. Stir in cream style corn, corn, and half and half.  Cover and simmer 5 minutes. Stir in wild rice, spinach, zest, pepper, and salt; heat through. Adjust seasonings if desired. Spoon into bowls and top with cheese.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      625
    • Calories from Fat 
      45%
    • Total Fat 
      32g
    • Saturated Fat 
      11g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      61g
    • Protein 
      34g
    • Sugars 
      12g
    • Cholesterol 
      125mg
    • Dietary Fiber 
      7g
    • Sodium 
      1,380mg
  • DAILY VALUE
    • Vitamin A 
      121%
    • Vitamin C 
      38%
    • Calcium 
      26%
    • Iron 
      20%
  • DIETARY EXCHANGES
    • Starch/Bread 
      4
    • Fat 
      4.5
    • Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method