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Wild Rice Chowder with Greens

You can bypass whatever vegetables you don’t have in the house and skip the cheese. This is a great main dish soup. Just add bread and a salad.
Course: Main Course, Soup
Author: Relish

Ingredients

  • 1 tablespoon vegetable oil
  • 2 ounces country ham chopped
  • 1 onion chopped
  • 3 carrots chopped
  • 1 stalk celery chopped
  • 3 garlic cloves chopped
  • 1 cup uncooked wild rice
  • 2 cups reduced-sodium chicken or beef broth
  • 4 cups water
  • 2 tablespoons all-purpose flour
  • 4 cups whole milk
  • 2 ounces shredded Comté Gruyère or Swiss cheese
  • 2 ounces shredded Parmigiano Reggiano cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 cups coarsely chopped fresh kale

Instructions

  • Combine first 6 ingredients (oil through garlic) in a large saucepan or Dutch oven. Sauté until browned, about 10 minutes. Add rice; sauté 2 minutes.
  • Add broth and water. Simmer until rice is done, about 40 minutes.
  • Combine flour with 2 cups milk, whisk well. Add to soup. Add remaining milk. Cook until soup is thickened, about 15 minutes. Add cheeses, salt and pepper; cook 5 minutes. Add kale; cook 5 minutes.

Notes

Recipe By: Relish
Serving Size: 10