A thick and filling soup from Katherine Frelon
2 onions, finely diced
3 carrots, finely diced
1 leek, finely diced
3 sticks of green celery, finely diced
600ml chicken stock
60ml dry sherry or white wine
400g wild black rice, washed and drained at least twice, then cooked in 3 times its volume of salted water for approx 40 mins
600g cooked chicken, diced
Flat leaf parsley/coriander and or chives, chopped
Using a biggish saucepan—remember it’s for a hearty, thick soup—melt the butter and cook the onions, carrots, leeks and celery, until softened.
Add the flour and stir in the chicken stock, add the sherry or wine, bring to a simmer and stir until it starts to thicken. Add the rice, cream and chicken and cook for a further 20 mins. Stir through the chopped herbs and serve.
This soup can be made chunkier and more of a main meal with the addition of warm cornbread and black beans. Delicious!
Note: if you reheat the chowder it may need some more stock to loosen it as the rice continues to absorb the liquid.
Recipe: Katherine Frelon