Corn and Wild Rice Chowder

Submitted by Linky

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

 

• Ready In: 30mins
• Ingredients: 15
• 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.

Reviews

[Jostlori]

Great chowder, Linky! I made this exactly as written, except I upped the hot sauce for personal taste. Used half Cholula and half Tabasco. And since it's only the two of us, I cut it down to 1/5 of the recipe. Yummers! The chowder is thick and creamy, and oh-so-flavorful! Thanks for sharing!

 

[WiGal]

A wonderful northwoods treat so glad we indulged ourselves! Love the hot sauce in this! DH and I have eaten at Adventures and love their food so was thrilled to find this! Huge recipe so made a half batch. I used brown and wild rice-- minute rice that comes in about 1 cup plastic containers and a southwestern corn that has black beans in it. A repeater for sure. Thanks Linky for sharing. Made for Spring PAC 2013.