Duck Chowder

[Kevin]

With duck season opening over this past weekend, colder weather coming to The Natural State, and the holidays just around the corner, what better time than now for a hot bowl of duck chowder?

Duck Chowder Ingredients
1 medium onion chopped - yield 1/2 cup
1/4-cup butter
1/4-cup all purpose flour
1/2-teaspoon seasoned salt
1/4-teaspoon ground pepper
3 cups chicken broth
5 medium cucumbers, about 2 pounds, peeled
2 cups boiled duck meat
1/2-cup long grain rice
1/2 cup white rice
2 tablespoons lemon juice
2 bay leaves
1-cup light cream
1/4 cup snipped parsley

DIRECTIONS
In 3-quart saucepan, cook onion in butter until tender not brown. Blend in flour, seasoned salt and ground pepper. Stir in chicken broth. Cook and stir until thickened and bubbly. Add cucumbers, cover and simmer for 10 minutes.

Pour half the mixture at a time into blender container. Cover and blend on medium speed for 30 seconds. Return all to saucepan.

Stir in duck, uncooked rice, lemon juice and bay leaves. Return to boiling. Reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender. Remove bay leaves. Stir in cream and parsley, heat through.

Season to taste. Garnish duck chowder with fresh parsley.

Makes 6 servings. Can be frozen.