Creamy Wild Rice-Turkey Chowder

Regular wild rice can take over an hour to cook fully; we've shaved off some time by using the quick-cooking version. Smoked turkey adds a nice flavor, but you can use any kind of cooked turkey.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.7g
  • Carbohydrate: 17.5g
  • Fiber: 2g
  • Cholesterol: 26mg
  • Iron: 1mg
  • Sodium: 550mg
  • Calcium: 199mg


  • Cooking spray
  • 4 ounces smoked turkey, diced
  • 1 cup chopped green onions (about 4)
  • 1/2 cup chopped carrot
  • 1 1/2 cups 1% low-fat milk
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
  • 1/3 cup quick-cooking wild rice
  • 1/4 teaspoon pepper


  1. 1. Coat a medium saucepan with cooking spray, and place over medium-high heat until hot. Add turkey, green onions, and carrot to pan; sauté 3 minutes.
  2. 2. Add milk and soup, stirring well; bring mixture to a boil. Stir in rice; bring to a boil. Cover, reduce heat to medium-low, and simmer 5 minutes or until rice is tender. Stir in pepper.
  3. carbo rating: 16
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