Name: Corn Chowder with Wild Rice
Prep time: 20 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 4 large ears fresh sweet corn; Cobs; 6 oz. thick-cut bacon; 1 sweet potato; 1 large Vidalia onion; 3 tbsp. butter; 1 1/2 tsp. salt; 4 clove garlic; 2 tsp. minced fresh rosemary; 1/4 tsp. Freshly ground pepper; 3 c. cooked wild rice

Step 1In a stockpot over medium heat, combine cobs and 7 cups water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock.

Step 2In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with 1/2 teaspoon salt and cook until potato and onion soften, about 15 minutes. Add garlic and rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.

Step 3Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately.

Corn Chowder with Wild Rice

Ingredients

Directions

Recipe Headquarters