Like clam chowder, but chicken. Instead of potatoes, wild rice. Thick and hearty, this is one of those meals that your tummy says full, but your mouth says MORE. To make week night meals even easier, I'll precook bacon and keep it in the fridge for easy access with recipes, and purchase a whole rotisserie chicken already pulled off the bone and prepackaged from Costco. Those two shortcuts make this soup a winner, winner, chicken dinner.
In a large soup pot, add butter, onion and celery on a medium heat for about 5 minutes. Add minced garlic and cook for 1 minute. Then add flour and cook for 1 minute.
Add chicken stock, half n half, cream, bay leaf, salt, pepper, truffle salt (if using), cayenne, parsley, chicken, bacon and corn. Simmer for 15 minutes.
Add rice, 1 cup at a time, until your desired amount is met. If you'd like the soup thinner, add chicken stock/half n half, until desired consistency is achieved. Heat on a low heat until bubbly. Cooking too long will result in a thicker chowder.
Before starting chowder, start rice according to package directions, leaving out the spice packet. when rice is finished, it'll be ready to add to the chowder.