- 3 cups water
- 2/3 cup uncooked wild rice, rinsed and drained
- 4 applewood-smoked bacon slices, chopped
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 2 1/4 ounces all-purpose flour (about 1/2 cup)
- 2 cups unsalted chicken stock (such as Swanson)
- 4 cups 2% reduced-fat milk
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 cups frozen corn kernels, thawed
- calories 288
- fat 8.4 g
- satfat 3.4 g
- monofat 3 g
- polyfat 1 g
- protein 23 g
- carbohydrate 31 g
- fiber 2 g
- sugars 8 g
- Est. Added Sugars 0 g
- cholesterol 53 mg
- iron 1 mg
- sodium 505 mg
- calcium 173 mg
How to Make It
Place 3 cups water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until done. Drain rice, if necessary.
Heat a Dutch oven over medium heat. Add bacon; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 1 1/2 tablespoons drippings (discard remaining drippings). Add onion, celery, thyme, and bay leaves to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add chicken; cook 3 minutes, stirring occasionally.
Weigh or lightly spoon our into a dry measuring cup; level with a knife. Combine our and stock, stirring with a whisk until smooth. Add our mixture, milk, salt, and pepper to pan. Bring to a simmer; stir in rice and corn. Cook 10 minutes, stirring occasionally. Discard bay leaves. Ladle chowder into 8 bowls. Sprinkle with bacon.
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