Celery Root & Wild Rice Chowder

by Jonathan Cheung

Filled with comforting local ingredients and jazzed up with wild rice make this a dazzling soup.

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  • 1/2 cup / 125mL Dainty Long & Wild rice blend
  • 2 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1 large Celery Root, peeled and diced
  • 1 medium Leek, washed and diced
  • 2 cloves Garlic, minced
  • 1 cup / 250mL Sweet Potato, peeled and diced
  • 2 sprigs Fresh Thyme
  • 2 cups/500mL Chicken or Vegetable Stock
  • 2 cups/500mL 10% cream
  • Salt & Pepper
  • 1 handful fresh Parsley, chopped
  • 1 Apple, sliced thinly



Cook the Dainty Long & Wild rice with 1 cup of water in your rice cooker or on stovetop.


In a large pot, heat the oil and butter over high heat. Add the celery root, leek, garlic, sweet potato and fresh thyme. Reduce heat to medium and sauté for 10 minutes, until everything is softened slightly.


Pour in the chicken/vegetable stock. Bring to a simmer and cook for 5 minutes. Pour in the cream and bring back to a simmer. Add the cooked rice. If more liquid is necessary, add a little more stock or cream to desired thickness.


Season generously with salt and pepper and stir in the chopped parsley just before serving. Serve garnished with a few slices of apple, a little drizzle of olive oil and a crack of pepper on top!

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