Irv’s Chicken and wild rice chowder

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By Chef Gus Silivos
Makes 1 pot of soup
  1. 2 potatoes, peeled and medium diced
  2. 1 onion, small diced
  3. 2 cloves garlic, minced
  4. 2 small jalapenos, cored, seeded and chopped
  5. 4 cups chicken stock
  6. 3 tablespoons butter
  7. 1/2 cup celery, small diced
  8. 1/2 cup bell pepper, small diced (mix colors if possible)
  9. 3/4 cup sweet potato, medium diced
  10. 3/4 cup whole kernel corn
  11. Salt and pepper, to taste
  12. 1/2 cup milk
  13. 1 1/2 cup cooked wild rice
  14. 1 cup chicken, diced
  15. Worcestershire sauce, to taste


  1. Place potato, onion, garlic and jalapenos in a saucepan with half of the stock.
  2. Bring to a boil, reduce heat and simmer until the vegetables are soft — about 30 minutes.
  3. Cool slightly, then puree in processor until smooth.
  4. While soup base is cooking, heat butter in a large pan, add celery, bell pepper, sweet potato and corn and sauté over medium heat.
  5. Add remaining stock and cook until soft. Add chicken.
  6. Cook about 10 minutes.
  7. Place soup base in pot, add milk and bring back to a simmer.
  8. Add cooked wild rice and sauté vegetables with chicken.
  9. Add Worcestershire sauce and simmer for a few minutes.
  10. Adjust seasoning with salt and pepper.

Recipe compliments of Skopelos Restaurant, Pensacola, Florida

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