Prep: 20 minutes, Bake: 8 minutes, Serves: 10 (1-cup)

FOR CHOWDER:
1 pound boneless skinless chicken breasts, cut into
1-inch pieces
1 cup uncooked wild rice, rinsed
1 cup frozen whole kernel corn
1 medium (1/2 cup) carrot, shredded
1 medium (1/2cup) onion, chopped
1 rib (1/2 cup) celery, chopped
2 tablespoons chopped fresh parsley*
3 (14-ounce) cans chicken broth
2 teaspoons curry powder
3 cups LAND O LAKES’!) Traditional or Fat Free Half & Half or milk
2 tablespoons all-purpose flour Salt and pepper, if desired

GARNISH
Sliced or slivered almonds, toasted, if desired Chopped fresh parsley, if desired

Method:
1. Combine all chowder ingredients except half & half, flour, salt and pepper in 4- to 5-quart
slow cooker.

2. Cover; cook on LOW heat setting for 8 to 10 hours or until chicken and rice are tender.

3. Just before serving, increase heat setting to HIGH. Combine half & half and flour in small bowl; whisk until smooth. Stir into chowder; cook, stirring occasionally, until heated through (6 to 10 minutes). Season with salt and pepper, if desired.

4. To serve, spoon into individual serving bowls; sprinkle with almonds and parsley, if desired.

*Substitute 2 teaspoons dried parsley.

Curried Chicken Wild Rice Chowder Recipe