Corn Chowder with Wild Rice
Recipe GLPRbe2cb8058c41b4
A hearty and satisfying soup featuring sweet corn kernels, tender vegetables, and wild rice in a creamy chicken broth base. Sautéed mushrooms, peppers, and aromatic vegetables create a rich foundation, while cooked chicken and a touch of cream make this a complete, comforting meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons extra virgin olive oil
2 cups carrots, finely chopped
1 cup onion, finely chopped
2 Pasilla peppers, seeded and diced small
2 jalapeno peppers, seeded and diced small
10 ounces Baby Bella mushrooms, diced small
6 cups low-sodium chicken broth
4 cups corn kernels (about 4 ears), husked from the cob
1/2 cup wild rice, dry
1 1/4 cups water for rice
1 tablespoon cornstarch
2 tablespoons water for slurry
8 ounces cooked chicken, diced small
1/2 cup half and half
Directions
In a small pot, bring the 1 1/4 cups water to a boil. Add the dry wild rice, stir, and reduce heat to low. Cover tightly and simmer for approximately 50 minutes until the rice is tender and the water is absorbed. Once cooked, drain any excess water and set aside.
While the rice is cooking, heat the olive oil in a large pot over medium heat. Add the chopped carrots, onion, Pasilla peppers, and jalapeño peppers.
Sauté the vegetables until they are slightly softened, approximately 5 minutes, stirring occasionally.
Add the diced Baby Bella mushrooms to the pot and continue cooking for 4 more minutes.
Pour in the chicken broth and add the corn kernels. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 1 hour.
In a small bowl, mix together the cornstarch and 2 tablespoons of water until you have a smooth slurry with no lumps.
Slowly pour the cornstarch slurry into the simmering chowder while stirring constantly. Cook for 2-3 minutes until the broth thickens and becomes slightly glossy.
Stir in the cooked wild rice, diced chicken, and half and half. Heat through, stirring gently, for approximately 5 minutes until the mixture is steaming and all ingredients are warmed through.
Taste and adjust seasonings as desired. Serve hot in bowls.
