Corn & Potato Chowder with Wild Rice is a hearty comfort food that will fill you up and keep you warm. I tried this for the first time over at my sister-in-law’s house, and it was so amazing I made my own batch that very same week. This would be amazing with some cubed chicken or turkey in it as well!
Homemade Corn & Potato Chowder with Wild Rice
When September rolls around I start getting really excited, because while I LOVE the grilling season; my heart is definitely with winter cooking. The grilling is much more Jeremiah’s specialty, and I’m pretty glad to leave him to it. While a great grilled smoked pork chop is high up on my list of favorite things, when it comes to cooking I’m all about the pasta salads, potato salad, and the coleslaw on the side.
Mine is allllll about that midwest meat & potatoes fare. Hotdish and casseroles and various carb-filled things covered in cheese.
That means that soups filled with all of those things are basically how I survive through the rainy season.
If you are a fellow soup lover, I need to point you towards my Sarma Soup…aka a cabbage roll in a bowl, and also my recently developed Minnesota Wild Rice Hotdish Soup.
This isn’t my first go-round with a chowder, either. You might have seen my Homemade Clam Chowder post from a few years ago, as well as the Ham Chowder with Potatoes and Corn. The key to a really great chowder is to make sure you take enough time to properly make the roux. Don’t be that person! A well-browned roux adds a totally different element to soup and really makes it into something special.
This recipe uses wild rice that’s been cooking using my Instant Pot Wild Rice method. I like to cook a big batch and freeze it in 2 cup portions so it is ready to go for soups or side dishes in a hurry. If you don’t have any pre-cooked, you can add-in raw wild rice, cook for 30-35 minutes, and then add in the potatoes and carrots to ensure that they don’t overcook.
Fresh corn is preferred for this over canned, but canned will definitely do in a pinch. Buy the smallest baby potatoes you can get your hands on, and toss them in whole or halved with the skins on.
Corn and Potato Chowder with Wild Rice
Corn & Potato Chowder with Wild Rice is a hearty comfort food that will fill you up and keep you warm. Full of hearty vegetables and wild rice, this is the perfect fall or winter soup.
Ingredients
- 1/2 cup salted butter
- 1/3 cup all-purpose flour
- 2 quarts chicken or vegetable stock
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 pound baby red or yellow potatoes, {washed}
- 2 cups fresh corn
- 2 cups par-cooked wild rice
- 1 cup half-and-half
Instructions
- Combine the butter and flour in a small non-stick skillet. Whisk together, and cook over medium-low heat, whisking frequently, until the roux is golden brown.
- Stir in the broth, onion, celery, potatoes, corn, and wild rice. Simmer, stirring frequently, for 30 minutes.
- Add the half-and-half and cook an additional 10 minutes over medium-low heat. Serve hot.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 590Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 168mgSodium: 301mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 38g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.