Corn Chowder with Wild Rice

Prep: 10 mins

Cook: 55 mins

Level: Easy

Serves: Updated

10

Description

A rich, thick, creamy, hearty soup made with fresh corn and vegetables. It has a slight kick of heat from the peppers. Perfect for a weeknight meal and only 137 calories a serving!

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Carrots, Finely Chopped
• 1 cup Onion, finely chopped
• 2 whole Pasilla Peppers, Seeded, Diced Small
• 2 whole Jalapeno Peppers, Seeded, Diced Small
• 10 ounces, weight Baby Bella Mushroom, Diced Small
• 6 cups Chicken Broth, Low-Sodium
• 4 ears Corn, Husked With Kernels Cut Off The Cob
• ½ cups Wild Rice, Dry
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 8 ounces, weight Chicken, Cooked, Diced Small
• ½ cups Half-and-half

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Carrots, Finely Chopped
• 1 cup Onion, finely chopped
• 2 whole Pasilla Peppers, Seeded, Diced Small
• 2 whole Jalapeno Peppers, Seeded, Diced Small
• 10 ounces, weight Baby Bella Mushroom, Diced Small
• 6 cups Chicken Broth, Low-Sodium
• 4 ears Corn, Husked With Kernels Cut Off The Cob
• ½ cups Wild Rice, Dry
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 8 ounces, weight Chicken, Cooked, Diced Small
• ½ cups Half-and-half

Preparation

In a large pot, add olive oil, carrots, onions, and peppers. Saute until slightly tender, about 5 minutes. Add mushrooms and cook for 4 more minutes. Pour in chicken broth and corn. Bring to a boil and simmer for 1 hour.

Meanwhile, make the rice according to package instructions. Drain out any excess water when done. Set aside.

In a small bowl, add the water and cornstarch; mix until smooth. Pour into the chowder. Stir until thick, a couple of minutes. Stir in wild rice, chicken and half-and-half; cook for about 5 minutes more.