Chicken and Vegetable Wild Rice Chowder

It’s wintertime which calls for another soup recipe.  Serve a smoky, bacon-infused chowder that gets a head start using rotisserie chicken, a ready to use whild rice blend and purchased roasted red peppers. Complete this weeknight-friendly supper with your choice of hearty bread or appetizing crackers.

Modified Recipe, Ivy Manning, Better Homes & Garden, October 2022

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Heat 2T olive oil in a pot or Dutch oven over medium. Add bacon and cook, stirring frequently, until crisp, about 7 minutes. Remove bacon; leve drippings in the  pot.
  2. Add carrot, celery, onion, sage to pot; cook until vegetables begin to soften, 5 minutes.  ADd garlic; cook 1 minute. Add 1/4 cup all-purpose flour and cook, stirring constantly, 1 minute.
  3. Stir in broth, milk, wild rice blend, corn, and roasted red peppers; bring to a simmer, stirring frequently. Reduce heat to low, cover and simmer, stirring occasionally, 10 minutes.
  4. Add chicken and cook, uncovered, until chicken is just heated through, 5 minutes. Season with salt and pepper, and top with reserved bacon.

Nutrition Per Serving: Cals 357, 13g fat (4g sat fat), 731mg sodium, 36g carb, 3g fiber, 24g protein

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