Creamy Chicken and Wild Rice Chowder

Creamy Chicken and Wild Rice Chowder
  • Prep Time: 20 Min.
  • Cook Time: 30 Min.
  • Yield: 10 cups


  • 1 (6 oz.) package long grain and wild rice mix, with seasoning packet
  • 3 cup sliced small white mushrooms
  • 1 cup chopped onion
  • 3/4 cup thinly sliced celery
  • 3/4 cup coarsely shredded carrot
  • 1/4 cup butter
  • 2 (12 oz.) can PET® Evaporated Milk
  • 2 (12 oz.) can PET® Fat Free Evaporated Milk
  • 2 (14.5 oz.) can chicken broth, divided
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/3 cup all purpose flour
  • 2 cup diced cooked chicken


  • PREPARE rice mix according to package directions.
  • COOK mushrooms, onion, celery and carrot in melted butter in Dutch oven over medium heat until tender, about 7 minutes.
  • ADD evaporated milk, 1 can chicken broth, pepper, salt and thyme to Dutch oven. Whisk remaining 1 can chicken broth and flour in medium bowl until blended and smooth. Stir into soup mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 5 minutes.
  • STIR cooked rice mixture and diced chicken into soup mixture. Simmer 5 minutes to blend flavors.
  • Nutritional Information Per Serving

    Serving Size 1/10 of recipe, Calories Per Serving 240, Total Fat 7g, Calories From Fat 60g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol 40mg, Sodium 720mg, Carbohydrates 28g, Dietary Fiber 2g, Sugar 10g, Protein 17g;Percent Daily Value*: Vitamin A 35%, Calcium 20%, Vitamin C 6%, Iron 6%.

    *Percent Daily Values are based on a 2,000 calorie diet.