Cream of chicken and wild rice chowder

Cream of chicken and wild rice chowder

Serves 8

Tip: A cornstarch slurry thickens this soup without loads of cream. You can also thicken soup with leftover mashed potatoes or mashed turnips, parsnips or cauliflower.

1. Add 1 teaspoon olive oil.
2. Add 4 cups finely chopped onion.
3. Add 2 cups finely chopped carrots.
4. Add 2 cups finely chopped celery.
5. Cook 5 minutes until tender.
6. Add 6 cups low-sodium chicken stock.
7. Add 2 cups water.
8. Add 1 cup uncooked wild rice.
9. Add 2 tablespoons chopped fresh thyme.
10. Add 1 tablespoon chopped fresh rosemary.
11. Add 1 bay leaf.
12. Add 1/2 teaspoon ground black pepper.
13. Simmer 45 minutes.
14. Add 8 ounces shredded cooked chicken breast.
15. Add 2 cups skim milk.
16. Add 1/4 cup half-and-half.
17. Cook 5 minutes.
18. Add 1/4 cup cornstarch.
19. Add 1/4 cup water.
20. Slowly whisk cornstarch slurry.
21. Add cornstarch slurry.
22. Cook until thickened.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.