• Corn and Wild Rice Chowder

    1 vote
    Prep time:
    Cook time:
    Servings: 12
    by Jennifer M
    6 recipes
    Serves 12. Can be made 3 days in advance. Can freeze leftovers.


    • 11 C. chicken stock, divided
    • 1 1/4 C. wild rice
    • 2 T. vegetable oil divided
    • 2 T butter divided
    • 3 ribs celery diced
    • 4 med. sized potatoes, peeled and diced
    • 1 small butternut squash, peeled, seeded and diced
    • 16 oz bag of frozen corn
    • 2 t. Worcestershire sauce
    • 1/2/ t. dried thyme
    • 1 bay leaf
    • 10 whole black peppercorns
    • 10 oz. cooked smoked sausage diced
    • 1 large onion diced
    • 1 red pepper diced
    • 2 cloves garlic finely chopped
    • 3 T. all-purpose flour
    • 1 C. milk
    • 1/2 C. heavy cream
    • salt and pepper to taste


    1. Bring 4 C. of chicken stock to simmer in a medium saucepan over medium-high heat.
    2. Add the rice, cover and reduce heat to medium.
    3. Simmer until all liquid evaporates or the rice is tender, approx. 40 minutes.
    4. Heat 1 T. vegetable oil in a large stockpot.
    5. Add 1 T. of butter and when bubbly add the celery and saute for 1 minute.
    6. Add the potatoes, squash and the rest of the chicken stock.
    7. Bring to a boil, reduce the heat and simmer for 10 minutes, removing any scum that comes to the surface.
    8. Add the corn, Worcestershire sauce, thyme, bay leaf and black peppercorns and continue to cook for 10 minutes more or until potatoes and squash are tender.
    9. Meanwhile heat the remaining oil in a large saute pan over medium high heat.
    10. Add the sausage and cook until lightly browned. Remove from the pan with a slotted spoon and keep warm while continuing.
    11. Return pan to the heat. Add the remaining butter and when bubbly add the onion and saute for 1 minute.
    12. Add the red pepper and saute until it begins to soften about 2 minutes.
    13. Add the garlic and saute for 30 seconds.
    14. Sprinkle the flour over the vegetables and stir until they are evenly coated. Slowly pour in the milk stirring to prevent lumps. Remove from heat and set aside.
    15. Remove the bay leaf from the potato mixture. Then in a food processor process half the potato mixture, half the onion mixture and half the sauteed sausage in small batches until finely pureed.
    16. Return the processed portions and the remaining sausage, potato mixture and onion mixture to the stockpot, along with 1 C. of the cooked rice.
    17. Add the whipping cream. Heat the soup but do not bring to a boil. Adjust the seasonings with salt and pepper.
    18. To serve, garnish with remaining wild rice.

    Similar Recipes

    Leave a review or comment