Turkey Chowder with Wild Rice, Crimini & Pancetta

2 ½ cups water
¾ cup wild rice
¼ tsp. salt
1 Tbs. vegetable oil
2 – 3oz. pkgs. Sliced pancetta (Italian bacon) diced
12 oz. crimini (baby bella) mushrooms, sliced (about 5 ½ cups)
½ cup butter
2 carrots, diced
2 celery stalks, chopped
½ cup chopped shallots
1/3 cup all-purpose flour
10 cups Turkey stock
1 tsp. dried crushed rosemary
2 to 4 cups chopped cooked turkey meat
1 ½ cups frozen corn kernels
1 cup heavy whipping cream

String and cut off ends of beans. Cut into 2 inch pieces and cook in boiling salted water for 20 minutes or until done, but still firm. Combine drained beans with potatoes, scallions and vinaigrette dressing. Refrigerate for several hours or overnight. Drain off most of the excess marinade and toss with the remaining ingredients.