Turkey Chowder with Wild Rice, Crimini, and Pancetta

Ingredients for Turkey Chowder with Wild Rice, Crimini, and Pancetta

• 600ml water

• 180ml wild rice (about 140g ), rinsed, drained

• 1/4 teskedar salt

• 1 matsked vegetabilisk olja

• 2 90g packages sliced pancetta (Italian bacon), diced

• 350g crimini (baby bella) mushrooms, sliced (about 1250g )

• 60g ( 1/2 stick) butter

• 2 carrots, diced

• 2 selleristjälkar, hackade

• 60g chopped shallots

• 80ml plain flour

• 2400ml Turkey Stock

• 1 teaspoon dried crushed rosemary

• 300 to 600g chopped cooked turkey meat (reserved from carcass)

• 350ml frozen corn kernels

• 1 cup double cream

• Chopped fresh Italian parsley

How to make Turkey Chowder with Wild Rice, Crimini, and Pancetta

Bring 600ml water, rice, and 1/4 teaspoons salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.

Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.

Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavours, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.

Divide soup among bowls, sprinkle with parsley, and serve.

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