Wild Rice and Veggie Chowder


Yes, I am back so soon with another chowder.  It’s so cold at night though; thick, creamy soup and chowder are so fitting!

This particular chowder came about to help clients.  Something I teach is that you should not cook for just one meal.  Rather, when cooking you should keep in mind things that could be used again for breakfast, lunch, dinner, snack, etc.  This can help you in several ways:

  • Cut down on time preparing meals {already have grains, beans, etc ready}
  • Prevent you from grabbing something unhealthy due to lack of time
  • Cooking in bulk can cut down on costs
  • Allows you to get creative
  • Cooking at home is almost always healthier!

Over the weekend I made a big pot of Wild Rice.  I made it with the intention {and love, gotta have love in your cooking} of it being used for multiple meals.  We had several vegetable stir fries and a tofu scramble, all with a big scoop of the wild rice.  Since I was down to the last cup and half/2 cups, I decided to make a hearty chowder.  It was a great way to use up the rest of the rice and try a different recipe!  The rice may now be gone, but the chowder made about 6 servings, enough for dinner and couple lunches for both me and Erik.


Wild Rice and Veggie Chowder:

  • 2 tbsp vegan buttery spread
  • 2 medium onions diced
  • 3 carrots diced
  • 3 celery stocks diced
  • 4 garlic cloves, minced
  • 3/4 cup flour (can use GF blend, I did)
  • 1 head of cauliflower, chopped
  • 3 small red potatoes, diced into 1/2 inch cubes
  • 4 cups low sodium broth
  • 1 can organic corn, rinsed
  • 1 cup water
  • 1 can low-fat coconut milk
  • 1 cup almond milk (or any non dairy milk)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp thyme
  • dash of nutmeg
  • 1 1/2 – 2 cups wild rice (use rice if you have it made, or make more and use it for other quick meals)

1.  If you don’t have rice made, make rice first.  Follow directions on bag, box, etc.

2.  In a large pot, boil water, 1/4-1/2 full (enough to cover cauliflower and potatoes).  When water is boiling, add potatoes and cauliflower.  Boil for about 8-10 minutes.

3.  While veggies are boiling, in a medium pan, heat “butter” on medium.  Add onion, carrot, celery, and garlic.  Saute for about 10 minutes.  Season with a little salt & pepper.

4.  Drain and rinse potatoes and cauliflower.  Bring back to stove, add broth and water, bring to a boil.  When boiling, add sautéed veggies, corn, and rice.  Stir in spices.  Turn heat to low and let continue cooking for at least 20  minutes.


*Do you make food for more than one meal?  I urge you to keep this in mind next time you cook!

Have a blessed day!

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