Wild Rice and Corn Chowder

"I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night."
 
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photo by ForeverMama photo by ForeverMama
photo by ForeverMama
photo by ForeverMama photo by ForeverMama
photo by Linajjac photo by Linajjac
photo by Linajjac photo by Linajjac
photo by CaliforniaJan photo by CaliforniaJan
Ready In:
1hr 30mins
Ingredients:
13
Yields:
9 cups
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ingredients

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directions

  • 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.
  • 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.
  • 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.

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Reviews

  1. We loved this recipe! Big wild rice fans! Went perfect with my shishito pepper grilled cheese. Thanks!
     
  2. 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!
     
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Tweaks

  1. 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!
     

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