Wild Rice and Turkey Chowder

Serves 4-6

Unsalted butter
4 Tbsp.
Onion, Spanish
1, small dice
Celery 2 ribs, small dice
Carrots 3, small dice
Button mushrooms
4 oz., sliced
Potatoes 4 oz., small dice
Turkey thighs
cooked, 8 oz., small dice
All purpose flour
3 Tbsp.
Chicken stock
5 C
Wild rice
2.5 C, pre-cooked
Thyme, fresh
1 sprig
Dry sherry
3 Tbsp.
Heavy cream
1 C
Salt and pepper
to taste



  1. Melt the butter in a large saucepan over medium-high heat. Add onion, celery and carrots; cook stirring until vegetables begin to soften, 4 to 5 minutes. Add mushrooms and cook until they begin to give off some liquid, 2 to 3 minutes.
  2. Sprinkle flour over vegetables, stir well to cook 1 minute. Add stock and thyme, cover and heat to a boil. Reduce heat and simmer gently until vegetables are tender, 15 minutes. Add sherry and cook 1 minute. Remove from heat and add cooked turkey, wild rice, cream and season with salt and pepper.


Recipe by the School of Hotel, Culinary Arts and Tourism
Schenectady County Community College