Wild Rice and Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night. 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.
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