📝 About This Recipe
Inspired by the rugged landscapes of the Great Lakes region, this chowder celebrates the nutty, earthy depth of genuine lake-harvested wild rice. This isn't just a soup; it’s a velvety, soul-warming embrace featuring caramelized aromatics, woodsy mushrooms, and a touch of smoky bacon. The 'caviar of grains' provides a delightful chewy texture that elevates this rustic classic into a gourmet masterpiece.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (uncooked, rinsed thoroughly in cold water)
- 3 cups Water or Vegetable Stock (for boiling the rice)
The Base Aromatics
- 4 slices Thick-cut Bacon (diced into small lardons)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4 inch cubes)
- 2 Celery Stalks (finely diced)
- 3 Garlic Cloves (minced)
- 8 ounces Cremini Mushrooms (sliced thin)
The Liquids & Seasoning
- 1/3 cup All-purpose Flour (to thicken the roux)
- 5 cups Chicken or Vegetable Broth (low-sodium)
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 2 tablespoons Dry Sherry (optional, for depth of flavor)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed wild rice and 3 cups of water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice grains puff open to reveal a white interior. Drain any excess liquid and set aside.
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2
While the rice cooks, place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crisp and the fat has rendered. Use a slotted spoon to remove the bacon bits, leaving the fat in the pot.
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3
Add the butter to the bacon fat. Once melted and foaming, add the sliced mushrooms. Sauté for 6-8 minutes until they are deeply browned and their moisture has evaporated.
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4
Stir in the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables have softened and the onions are translucent.
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5
Add the minced garlic and fresh thyme. Sauté for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the 'raw' flour taste; the mixture should look like a thick paste.
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7
Slowly pour in the broth, one cup at a time, whisking or stirring vigorously after each addition to ensure a smooth, lump-free base.
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8
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for 10 minutes to allow the flavors to marry and the base to thicken.
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9
Stir in the cooked wild rice, the reserved crispy bacon, and the dry sherry. Simmer for another 5 minutes.
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10
Lower the heat to low and stir in the heavy cream. Season with kosher salt and freshly cracked black pepper. Taste and adjust seasoning if necessary.
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11
Heat through for 2-3 minutes, but do not let the chowder come to a hard boil once the cream is added to prevent curdling.
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12
Ladle the hot chowder into warmed bowls. Garnish with fresh chives and a tiny dusting of smoked paprika for an elegant finish.
💡 Chef's Tips
Always use 'true' wild rice rather than a wild rice blend for the best texture and authentic nutty flavor. If the chowder becomes too thick upon standing, thin it out with a splash of extra broth or milk. To make this vegetarian, omit the bacon and use smoked sea salt or a drop of liquid smoke to mimic the savoriness. Don't rush the mushroom browning; that deep golden color is where the 'umami' punch of the soup lives. For a lighter version, you can substitute half-and-half for the heavy cream, though the texture will be less silky.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or honey-butter cornbread for dipping. Pairs beautifully with a crisp, dry white wine like a Chardonnay or a Pinot Grigio. A simple side salad of arugula with a lemon vinaigrette provides a nice acidic contrast to the rich chowder. For a hearty lunch, serve alongside a roasted turkey and cranberry sandwich. Top with a few extra sautéed mushrooms or a drizzle of truffle oil for a luxury touch.