Corn And Wild Rice Chowder
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 ⓘ
Instructions
- In large soup pot, melt butter over medium heat.
- Add onion, celery, carrot and garlic.
- Cook until vegetables are tender, but not brown.
- Meanwhile, cook potato cubes in stock until fork can stick in easily.
- Add flour to cooked veggies and blend well.
- Cook, stirring constantly, 3 - 4 minutes.
- Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
- Bring to boil.
- Add remaining ingredients and bring to simmer to heat through.
- Adjust seasonings and serve.
Nutrition & Diet Analysis (per serving)
891
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).