Wild Rice Chowder

What a great day in the kitchen.  I made a chile (see Ann's Simple Chile posted on 1/24/15)  and increased the recipie by 2 1/2 so that I could take it to a beer tasting at the Kappel estate tonight.  And, at the same time, I prepared this Wild Rice Chowder for the first time.  This is only the second chowder that I've ever made a chowder, but based on the results, I am looking forward to making many more.  Thank you once again to Better Homes and Gardens Biggest Book of Soups & Stews for this delicious addition to my recipe box.

---Enjoy

Wild Rice Chowder

Ingredients:

• 1 tabespoon extra virgin olive oil (the original recipe called for butter or margerine)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrotts
• 2/3 cup uncooked wild rice, rinsed and drained
• 4 cups low sodium reduced fat chicken broth
• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 4 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
• 2 cups Silk Almond Coconut Blend (the original recipe called for half-and-half or light cream)
• 1/4 cup bacon bits (the original recipe called for 4 strips bacon, crisp-cooked, drained and crumbled)

Directions

1. Heat the extra virgin olive oil over med-high heat in a soup pot.
2. Add the onion, carrot, celery, reduce to low and sweat the vegetables partially covered until tender (about 15 minutes).
3. Stir in the uncooked wild rice; cook and stir for a minute more.
4. Add broth, rosemary and thyme.  Bring to a boil; reduce heat to low and simer covered for 45 minutes or until rice is tender.
5. Stir in the half & half and cook until heated through.
6. Stir in bacon bits and salt & pepper to taste.
7. Add the Almond Coconut Blend, cook until heated through and stir in bacon bits.
8. Salt and pepper to taste