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.
Course dinner
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 8people
Calories 391kcal
Author Nicole Johnson
Ingredients
1/2cupsalted butter
1/3cupall-purpose flour
2quartschicken or vegetable stock
1/4cupchopped onion
1/4cupchopped celery
1poundbaby red or yellow potatoes{washed}
2cupsfresh corn
2cupspar-cooked wild rice
1cuphalf-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.