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