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
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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
Ingredients
- 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
Preparation
- 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. 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.
- carbo rating: 16
Creamy Wild Rice-Turkey Chowder Recipe at a Glance
- COURSE: Soups/Stews
- MAIN INGREDIENT: Rice/Grains, Poultry
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Saturated Fat
- PUBLICATION: Oxmoor House
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