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Hearty flavors combine to make this one-pot meal perfect for weeknights and special enough for entertaining.
Makes 6 to 8 cups.


• 2 baking potatoes (about 4 oz. each), peeled and coarsely chopped
• 1 large yellow onion, chopped
• 2 large garlic cloves, pressed or finely minced
• 2 small jalapenos, cored, seeded, and chopped
• 4 cups chicken broth
• 3 tbsp. extra-virgin olive oil
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper, plus more for garnish
• 3/4 cup diced sweet potato
• 3/4 cup corn kernels (frozen if not in season)
• Sea salt and freshly ground black pepper to taste
• 1/2 cup milk, whole or 2 percent
• 1 1/2 cups cooked wild rice, plus more for garnish
• 2 cups diced, cooked chicken
• 1/4 tsp. Worcestershire sauce


In a large saucepan, stir together the potato, onion, garlic, jalapenos, and broth. Bring to a boil. Reduce heat to a simmer and cook until the veggies are extremely soft, about 45 minutes. Cool slightly, then puree until smooth, straining if desired for a smoother texture. Rinse out the saucepan.

While the soup base is cooking, heat the oil in a 12" skillet until hot. Add the celery, bell peppers, sweet potato, and corn and saute over medium-high heat until soft and slightly browned, 10 to 15 minutes. Season with salt and pepper to taste.

Return the pureed soup base to the saucepan. Add the milk and bring the mixture to a simmer. Add the cooked wild rice, chicken, and sauteed veggies. Season with a little more salt as needed and add the Worcestershire sauce. Simmer (do not boil) for 15 minutes, giving the flavors a chance to blend.

Serve hot, garnished with some wild rice and diced peppers.

Chef's Notes
• About . . .Technically not a rice at all but a long-grain marsh grass native to the northern Great Lakes area, wild rice is known for its luxuriously nutty flavor.
• Sea Salt gives food an earthy, substantial quality; it tends to enhance a dish rather than overpower it. Sea salt is produced from tidal pools of concentrated saline and is often hand harvested.
How to Do It ...
• Use gloves when cutting up hot chilies like jalapenos so capsaicin won't bum your skin.


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