Wild Rice Chowder

Bill & Tim have gone to another town this morning to look at trading a piece of equipment. This afternoon Bill's going to Algona to get his hair cut (at his aunt's) and then look at trailers. It's a cooler, windy, sunny day today, but the weekend is supposed to be in the 60's again.

We had one of Bill's classmates over last night. They had only 21 in their class! He has lived in Las Vegas for the last several years and is back to see his parents and help them get to Arizona for the winter. I had thought I'd make lasagna but found out he's lost 55 lbs. and is eating healthier so instead I made a recipe from a Carmel friend that I had been wanting to try - Wild Rice Chowder. Recipe below. Also had a salad, had the bread machine make dough for oatmeal/whole wheat bread with some dill and garlic in it and made apple crisp. All after having too much fun with a couple of friends having lunch at Sum Hing in Emmetsburg.

We all really liked the soup (thanks Buff!) - hope you try it!

WILD RICE CHOWDER

2 T. butter
1 onion, chopped
1 c. celery, chopped
2 carrots, chopped
1 box of Uncle Ben's Long Grain & Wild Rice Original
8 c. chicken stock
1 bay leaf
1/2 c. heavy cream
1 c. boneless chicken breast, cooked & diced (or used canned to save time)
salt & pepper

Melt the butter in a large pot over medium heat. Add the onion, celery and carrots. Saute for 5-10 min. or until onion is translucent and carrots start to get tender.

Add the rice and seasoning packet. Stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour or until rice is tender, stirring occasionally.

Remove the bay leaf. Add the heavy cream and puree 2 cups of the soup in a blender, food processor or use an immersion blender to thicken the soup. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

Prep. Time: approx. 10 min. Cook Time: 1 hour Makes 6-8 servings