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Friday I made a new soup and it was Cream of Wild rice. I failed on the first batch of rice but the second batch of rice was perfect. The soup is creamy that is for sure and I love the taste of it. I will be making it again that is for sure.

Wild Rice Chowder

Ingredients:

• 8 bacon strips, diced
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 4 cups water
• 1 can (14 – 1/2 ounces) Chicken Broth
• 1 1/2 cups cooked Wild Rice
• 1 can 12 ounces evaporated milk
• 2 cups (8 ounces) cubed process American Cheese

Directions:

1. In a large saucepan, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened
2. Stir in the wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, and bacon; cook and stir until heated through and cheese is melted.

Note: I just realized that I didn’t add the chicken broth when I made this. I still think the soup turned out great with out the chicken broth. It was cream and a little thicker and I loved it.

Source: Taste of Home Heart Warming Soups

Related posts:

1. Cream of Chicken Wild Rice Soup
2. Cheesy Chicken Rice Recipe
3. Recipe Trader Sundays – Turkey Cheesey Casserole
4. Recipe Swap Monday – Cheesy Crock Pot Chicken Jolene
5. Recipe Trader Sunday – Crockpot Cheeseburgers

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