Wild rice and smoked chicken chowder

8 cups

Ingredients

Quantity Ingredient
2 Parsnips (8oz total) peeled, coarsely chopped
1 Baking potato (abt 8oz) peeled, coarsely chopped
1 Onion(s), chopped
2 Garlic clove(s), chopped
2 smalls Jalape¤os cored, seeded, chopped
4 cups Chicken stock
3 tablespoons Butter
½ cup Celery, diced
½ cup Bell peppers, diced mix colors if possible plus extra for garnish
¾ cup Sweet potato, diced
¾ cup Corn kernels
Salt and pepper
½ cup Milk
1½ cup Cooked wild rice plus more for garnish
1 cup Diced smoked chicken about 5oz
Worcestershire sauce to taste

Directions

Put parsnips, potato, onion, garlic, and jalape¤os in a large saucepan with the chicken stock, bring to a boil, reduce the heat and simmer until the vegetables are extremely soft, about 30 minutes.

Cool slightly, then pur‚e in a blender or food processor until smooth.

Rinse out the saucepan. (If the soup base seems fibrous, strain it through a fine sieve.)

While the soup base is cooking, heat the butter in a large frying pan, add the celery, bell peppers, sweet potato, and corn and saut‚ over medium-high heat until soft and slightly browned, about 10 minutes/ Season with salt and pepper to taste.

Put the soup base in the clean saucepan, add the milk and bring it back to a simmer. Add the cooked wild rice, smoked chicken, and saut‚ed vegetables. Season with a little more salt to taste and a splash of Worcestershire sauce. Simmer a few minutes to give the flavors a chance to blend. SErve hot, garnished with a small heap of wild rice and dice bell peppers.

Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95

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