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Hearty Turkey Chowder with Wild Rice

Hearty Turkey Chowder served in a red bowl with baguette in background
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This hearty chowder loaded with vegetables, red and brown rice and chunks of turkey in a light creamy base.

Ingredients

Units Scale
  • 5 cups (600 grams) Turkey Breast, diced
  • 1/2 cup (100 grams) Brown Basmati Rice, uncooked
  • 1/2 cup (100 grams) Wild Rice or Red Sprouted Rice, uncooked
  • 1 1/2 cups Onion, diced
  • 2 cups Mushroom, sliced (optional)
  • 1 1/2 cup Celery, diced
  • 2 1/2 cups Carrot, diced
  • 2 1/2 teaspoons Fresh Thyme, minced
  • 1/2 (4 grams) teaspoon salt
  • 1/2 teaspoon (1 gram) Black Pepper
  • 1/8 teaspoon (<1 gram) Cayenne Pepper
  • 1/4 cup (52 grams) Dry Sherry
  • 5 teaspoons (20 grams) Olive Oil , divided
  • 1/2 cup (74 grams) All-Purpose Flour
  • 4 cups (920 grams) Low-Sodium Chicken Broth
  • 2 cups (460 grams) Water
  • 12 ounces (370 grams) Low-fat Evaporated (or optional Milk or Whole Milk)

Instructions

  1. Heat a large dutch oven or soup pot over medium heat.
  2. If using optional mushrooms:   Place 1 teaspoon of olive oil in heated pot.  Add mushrooms and season with 1/4 teaspoon salt and a few pinches of black pepper.  Place lid over pot to help cook mushrooms without the addition of more oil. 
  3. Once mushrooms are browned remove from pot and set aside.
  4. To the pot add 1 teaspoon of olive oil, followed by the onions, celery and carrot.  Saute quickly for about 5 minutes.
  5. Stir in remaining olive oil and let heat through for a minute or two. 
  6. Add flour, thyme, salt, black pepper and cayenne and cook for 2-3 minutes while stirring. The mixture will become very thick and sticky. 
  7. Add the sherry and deglaze the pan scraping up any brown bits from the bottom of the pan.  
  8. As soon as the sherry is absorbed, stir in broth and water one cup at a time.  At first the mixture will look lumpy.  But continue to stir while adding the remaining liquid.  The flour mixture will blend in and become smooth. 
  9. Bring to a boil and reduce to low heat or simmer.
  10. Stir in the brown rice and red rice or alternative wild rice blend.  Cover and let cook for 35-40 minutes, stirring occasionally.  (The flour mixture and rice will stick to the bottom of the pan and burn, if it isn’t stirred occasionally.  Remove the lid and stir the rice scraping from the bottom of the pan every 10 minutes or so.)
  11. Once the rice has cooked, stir in the turkey, evaporated milk and cooked mushrooms, if using. 
  12. If the soup has become too thick, add 1/2 cup to 1 cup of water in order to thin it down. 
  13. Continue to cook until heated through about 5 minutes more. 
  14. Season soup to taste with salt and pepper. 
  15. Serve immediately.
  16. Soup may be garnished with a tablespoon of Toasted Bread Crumb Gremolata, or bacon bits.

Notes

Weight Watchers and Waist Watchers

  • A 1 1/2 Cup Serving is 5 WW Smart Points on Freestyle Plan
  • A 1 1/2 Cup Serving is 372 Calories

Find it online: https://www.miascucina.com/hearty-turkey-chowder/

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