TURKEY****Turkey Chowder with Wild Rice, Crimini, and Pancetta

By

27/12/14 - Great for both and freezes and reheats well.

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  • 14

Ingredients

  • 3 3 3 ounces wild rice
  • 2 2 2 ounces Lundberg Wild Blend
  • 1 1 1 tablespoon olive oil
  • 150 150 150 grams Pancetta, diced (use the PC brand pre-diced for this)
  • 12 12 12 ounces cremini mushrooms, sliced
  • 1/4 1/4 1/2 cup ( 1/2 stick) butter
  • 2 2 2 carrots, diced
  • 2 2 2 celery stalks, chopped
  • 1 1 1 red pepper, diced
  • 1 1 1 large or two small jalapenos, seeded and minced
  • 1 1 1 large onion, diced
  • 1 1 1 leek, quartered and thinly sliced
  • 1/4 1/4 1/4 cup chopped shallots
  • 2 2 2 cloves garlic, minced
  • 1/3 1/3 1/3 cup all purpose flour
  • 10 10 10 cups Turkey or Chicken Stock, including a Knoor cube and/or leftover gravy, if desired
  • 1 1 1 teaspoon dried crushed rosemary or 1 tablespoon fresh
  • 1 1/2 1 1/2 1/2 cups frozen corn kernels
  • 1/2 1/2 1/2 cup heavy whipping cream
  • 1/4 1/4 1/4 cup chopped fresh Italian parsley

Preparation

Step 1

Cook the rice in the rice cooker with water and a pinch of salt until tender but still firm to bite. Start checking at 1 hour, takes about 1 hour, 20 minutes. Drain; set aside.

Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add butter to same pot. Add vegetables, spinkle with salt and pepper and cook until vegetables begin to soften, stirring often, 8 or 10 minutes. Add mushrooms, salt and pepper again and cook until they have released their moisture. Sprinkle flour over and stir 1 minute. Mix in stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover and simmer 15 minutes.

Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream and parsley. Taste and season with salt and pepper if needed. Divide among 7 zip-lock bags containing 3 cups each and freeze. Rewarm over medium heat before serving.

NUTRITION: (for each of 14 bowls)

Calories 228.7
Total Fat 10.8 g
Saturated Fat 5.1 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.6 g
Cholesterol 50.9 mg
Sodium 611.9 mg
Potassium 562.6 mg
Total Carbohydrate 19.3 g
Dietary Fiber 2.4 g
Sugars 2.4 g
Protein 15.0 g

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