Corn and Wild Rice Chowder
Cozy up with a steaming bowl of Corn and Wild Rice Chowder, a hearty and flavorful recipe perfect for chilly evenings or a satisfying lunch. This creamy chowder combines earthy wild rice, sweet bursts of fresh or frozen corn, and a medley of sautéed vegetables, including carrots, celery, and onions, all simmered in a rich broth infused with thyme and a hint of garlic. Finished with a splash of heavy cream for velvety texture and topped with vibrant green onions and parsley for a fresh touch, this chowder is as visually appealing as it is delicious. Whether served with crusty bread or enjoyed on its own, this one-pot wonder offers the perfect balance of comfort and nourishment in every bite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium-sized yellow onion, diced
- 2 medium-sized carrots, peeled and chopped
- 2 medium-sized celery stalks, chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken or vegetable broth
- 1 cup wild rice, uncooked
- 3 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 stalks green onion, thinly sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour taste.
Slowly whisk in the broth, ensuring that no lumps of flour remain. Bring the mixture to a gentle simmer.
Add the wild rice, thyme, and bay leaf to the pot. Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the wild rice is tender.
Stir in the corn kernels and cook for another 5 minutes, ensuring they are heated through.
Reduce the heat to low and stir in the heavy cream. Allow the chowder to gently warm through without boiling.
Season the chowder with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with green onions and parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
