Turkey and Wild Rice Chowder
(I talked about this recipe here)
2 1/2 cups water
3/4 cup wild rice
4 ounces bacon (optional)
3 tablespoons unsalted butter
2 medium carrots, diced (1/2 cup)
2 medium celery stalks, chopped (1/2 cup)
1/2 cup shallots, chopped
1/3 cup all purpose flour
8 cups chicken broth
1 teaspoon dried rosemary
2 1/2 cups cooked turkey (or chicken), chopped
1 1/2 cups corn kernels
1 cup heavy cream or half-and-half
Bring 2 1/2 cups water and wild rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
Cook bacon in a large stockpot over medium heat until crispy, about 8 minutes. Transfer bacon to a paper towel to drain.
Add butter, carrots and celery to the stockpot. Cover and cook over medium heat until vegetables begin to soften - about 5 minutes.
Add shallots; cook until soft, about 2 minutes.
Sprinkle flour over vegetables and stir constantly to make a roux, 1 minute.
Stir in chicken broth and rosemary and bring to a boil.
Reduce heat to medium-low, cover, and simmer 15 minutes.
Add rice, bacon, turkey, and corn to soup. Simmer over medium-low heat to blend flavors, about 10 minutes.
Stir in cream and cook 1-2 minutes, just until heated through.
adapted from: Bon Appetit