You are here: Home » Recipes » Wild Rice Chowder Wild Rice Chowder Kitchen Tested Yield servings A great main-dish soup that uses leftover ham. PrintEmail You can bypass whatever vegetables you don't have in the house and skip the cheese. I like kale in this soup because it's hearty and chewy and stands up to the firm-textured wild rice, but you can use any kind of green. You could use a lower fat milk, but it can break during cooking. Cream is a bit too rich. For me whole milk is the perfect addition here. Combining it with flour stabilizes it and thickens the soup. This is a great main dish soup. Just add bread, and a salad.—Jill Melton. Ingredients 1 tablespoon olive oil2 ounces ham or bacon, chopped1 onion, chopped3 carrots, chopped1 stalk celery, chopped3 garlic cloves, chopped1 cup uncooked wild or brown rice2 cups chicken or beef broth4 cups water2 tablespoons all-purpose flour4 cups whole milk2 ounces shredded Comte, Gruyere or Swiss cheese2 ounces shredded Parmigiano-Reggiano cheese Salt and pepper3 cups coarsely chopped fresh kale Instructions Combine first 6 ingredients (oil through garlic) in a large saucepan or Dutch oven. Saute until browned, about 10 minutes. Add rice; saute 2 minutes. Add broth and water. Simmer until rice in done, about 40 minutes. Combine flour with 2 cups milk, whisk well. Add to soup. Add remaining milk. Cook until soup is thickened, about 15 minutes. Add cheese, salt and pepper and cook 5 minutes. Add kale and cook 5 minutes.