Corn and Wild Rice Chowder

This recipe comes from Adventures, A Sporting Cafe and Pub in Rice Lake, Wisconsin.

• Ready In: 30 mins
• Serves: 20

Ingredients

• 1⁄2 cup butter
• 4  cups onions, diced
• 2  cups celery, diced
• 1  cup carrot, diced
• 2  garlic cloves, minced
• 4  cups  red potatoes, peeled and cubed
• 8  cups  chicken stock
• 1  cup flour
• 2  cups wild rice, cooked
• 3  cups corn, whole kernel
• 2  cups milk
• 2  cups  cream, heavy
• 2  tablespoons  hot pepper sauce
•  thyme, pinch
•  salt and pepper

Directions

1. In large soup pot, melt butter over medium heat.
2. Add onion, celery, carrot and garlic.
3. Cook until vegetables are tender, but not brown.
4. Meanwhile, cook potato cubes in stock until fork can stick in easily.
5. Add flour to cooked veggies and blend well.
6. Cook, stirring constantly, 3 - 4 minutes.
7. Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
8. Bring to boil.
9. Add remaining ingredients and bring to simmer to heat through.
10. Adjust seasonings and serve.