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.

• Ready In: 1 hr 30 mins
• Yields: 9 cups

Ingredients

• 1⁄2 lb bacon, diced
• 2  small onions, diced (about 3/4 to 1 cup)
• 1  sweet red pepper, diced
• 4  stalks celery, diced
• 4  garlic cloves, minced
• 6  cups  chicken stock
• 1  cup wild rice, uncooked
• 1  tablespoon fresh thyme, chopped (if using dry, half the amount)
• 1  tablespoon fresh basil, chopped (if using dry, half the amount)
• 1⁄2-1  teaspoon red pepper flakes
• 2  cups frozen whole kernel corn
• 2  cups  whipping cream
•  salt

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.