Wild Rice and Corn Chowder

Submitted by breezermom

"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: 1hr 30mins
• Ingredients: 13
• 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.

Reviews

[Linajjac]

We loved this recipe! Big wild rice fans! Went perfect with my shishito pepper grilled cheese. Thanks!

 

[CaliforniaJan]

This soup is fantastic...I made a few modifications and loved it. I used turkey bacon and instead of two cups of whipping cream, I used about 1/2 c. cream and the rest fat-free half-and-half. I also probably doubled the spices. This is a keeper!