Creamy Chicken and Wild Rice Chowder

Creamy Chicken and Wild Rice Chowder

INGREDIENTS

• -1 (6 oz.) package long grain and wild rice mix, with seasoning packet
• -3 cups sliced small white mushrooms
• -1 cup chopped onion
• -3/4 cup thinly sliced celery
• -3/4 cup coarsely shredded carrot
• -1/4 cup butter
• -2 (12 oz.) cans PET® Fat Free Evaporated Milk
  Or 2 (12 oz.) cans PET® Evaporated Milk
• -2 (14.5 oz.) cans chicken broth
• -3/4 teaspoon pepper
• -1/2 teaspoon salt
• -1/2 teaspoon dried thyme leaves
• -1/3 cup Pillsbury BEST® All Purpose Flour
• -2 cups diced cooked chicken

INSTRUCTIONS

PREPARE rice mix according to package directions.

COOK mushrooms, onion, celery and carrot in melted butter in Dutch oven over medium heat until tender, about 7 minutes.

ADD evaporated milk, 1 can chicken broth, pepper, salt and thyme to Dutch oven. Whisk remaining 1 can chicken broth and flour in medium bowl until blended and smooth. Stir into soup mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 5 minutes.

STIR cooked rice mixture and diced chicken into soup mixture. Simmer 5 minutes to blend flavors.

petmilk.com