Wild Rice Chowder with Greens

Wild Rice Chowder with Greens
Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings

You can bypass whatever vegetables you don’t have in the house and skip the cheese. This is a great main dish soup. Just add bread and a salad.


1tablespoon vegetable oil
2ounces country ham, chopped
1 onion, chopped
3 carrots, chopped
1 stalk celery, chopped
3 garlic cloves, chopped
1cup uncooked wild rice
2cups reduced-sodium chicken or beef broth
4cups water
2tablespoons all-purpose flour
4cups whole milk
2ounces shredded Comté, Gruyère or Swiss cheese
2ounces shredded Parmigiano Reggiano cheese
1/2teaspoon salt
Freshly ground black pepper
3cups coarsely chopped fresh kale


  1. Combine first 6 ingredients (oil through garlic) in a large saucepan or Dutch oven. Sauté until browned, about 10 minutes. Add rice; sauté 2 minutes.
  2. Add broth and water. Simmer until rice is done, about 40 minutes.
  3. Combine flour with 2 cups milk, whisk well. Add to soup. Add remaining milk. Cook until soup is thickened, about 15 minutes. Add cheeses, salt and pepper; cook 5 minutes. Add kale; cook 5 minutes.

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Nutritional Info *per serving

  • Calories 219
  • Fat 9g
  • Cholesterol 25mg
  • Sodium 507mg
  • Carbohydrate 23g
  • Fiber 2g
  • Protein 13g