Categories: Soup
Ingredients
- 1 cup dry wild rice
- 8 oz. thick-sliced bacon, diced
- 2 tbsp. unsalted butter
- 1 lb. chicken breasts, seasoned with salt and pepper
- 8 oz. button mushrooms, trimmed and sliced
- 1 1/2 cups diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 tbsp. minced fresh garlic
- 1/3 cup all-purpose flour
- 1 tbsp. dried thyme
- 1/2 cup dry sherry
- 4 cups chicken broth
- 1 1/2 cups half-and-half
- 3/4 cup sliced scallions
- 3/4 cup sliced almonds, toasted
Directions
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Cook wild rice as directed. Cook bacon in a pot until crisp; transfer to a paper towel-lined plate. Drain all but 2 tbsp. drippings from pot.
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Melt butter with drippings in pot over medium heat. Add chicken and cook until browned, 5 minutes per side; transfer to a plate. When cool, shred chicken.
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Add mushrooms to pot and cook until they release their liquid and it evaporate, 5-6 minutes. Add onions, celery, carrot and garlic; cover and sweat until vegetables slightly soften, 5 minutes.
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Stir in flour and thyme; cook 2 minutes. Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly absorbed, 2 minutes. Stir in broth and bring to a boil; reduce heat to medium-low and simmer chowder until thick, 10 minutes.
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Stir in half-and-half, chicken, and wild rice until heated through, 3-4 minutes; season chowder with salt and pepper.
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Top servings with scallions, almonds and bacon.