Chicken and Wild Rice Chowder

From: Melissa Miller

 

2 c. sliced fresh carrots

1/2 c. chopped onion

1/2 c. chopped celery

2 tbsp butter

3 tbsp flour

2 cans (14.5 oz each) chicken broth

2 2/3 c. cubed cooked chicken breast

1 pkg (8 oz) ready-to-use long grain and wild rice

1/4 c. half and half cream

1/8 tsp pepper

 

In a large saucepan, saute carrots, onion, and celery in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 min or until thickened. Stir in chicken, rice, cream and pepper. Heat through.

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