Wild Rice and Corn Chowder

Total Time
1hr 30mins
Prep
20 mins
Cook
1 hr 10 mins

I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
  2. Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
  3. Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.
Most Helpful

5 5

This soup is fantastic...I made a few modifications and loved it. I used turkey bacon and instead of two cups of whipping cream, I used about 1/2 c. cream and the rest fat-free half-and-half. I also probably doubled the spices. This is a keeper!