Wild Rice and Corn Chowder
photo by ForeverMama
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
9 cups
ingredients
- 226.79 g bacon, diced
- 2 small onions, diced (about 3/4 to 1 cup)
- 1 sweet red pepper, diced
- 4 stalk celery, diced
- 4 garlic cloves, minced
- 1419.54 ml chicken stock
- 236.59 ml wild rice, uncooked
- 14.79 ml fresh thyme, chopped (if using dry, half the amount)
- 14.79 ml fresh basil, chopped (if using dry, half the amount)
- 2.46-4.92 ml red pepper flakes
- 473.18 ml frozen whole kernel corn
- 473.18 ml whipping cream
- salt
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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RECIPE SUBMITTED BY
breezermom
United States