WILD RICE AND CORN CHOWDER

Wild Rice and Corn Chowder image

I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.

Provided by breezermom

Time 1h30m

Yield 9 cups

Number Of Ingredients 13

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

Steps:

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.
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.
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.

*** Explore more Wild Rice And Corn Chowder Recipes »

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