The weather in Albuquerque turned considerably cooler this week. I found this recipe for Wild Rice Chowder with Greens in the Relish magazine insert in our newspaper. I added more vegetables than the recipe called for, so it really became more of a stew. It was really good on a cool evening.
- 2 tablespoons canola oil
- 1 pound chicken breast, diced
- 1 red onion, chopped
- 2 medium green pepper, chopped
- 2 small zucchini, chopped
- 3 cloves garlic, chopped
- 1 cup uncooked wild rice
- 2 cups low sodium chicken broth
- 4 cups water
- 2 tablespoons flour
- 1 cup low fat half and half
- 3 cups 1% milk
- ½ cup parmesan cheese
- ½ cup romano cheese
- salt and pepper to taste
- 4 cups packed chopped fresh kale
- Heat oil in large Dutch oven. Brown chicken breasts. When meat is a little brown, add red onion, green pepper, zucchini, and garlic. Saute for 10 more minutes, until meat is brown and vegetables are soft.
- Add rice, saute 2 minutes more.
- Add broth and water. Simmer until rice is done, 40-45 minutes.
- Combine half and half and 1 cup milk. Add flour and whisk in. Pour into soup. Add remaining milk. Cook until soup is thickened, about 15 minutes.
- Add cheese, season with salt and pepper. Cook 5 minutes.
- Add kale, cook 5 minutes.
What do you eat on a cool fall night?