Wild Rice and Corn Chowder
Cozy up with a bowl of hearty Wild Rice and Corn Chowder, a creamy, satisfying dish that’s perfect for chilly evenings. This comforting recipe combines nutty wild rice, tender sweet corn, and aromatic vegetables like onion, carrot, and celery, all simmered in a velvety broth enriched with heavy cream. A touch of fresh thyme and paprika adds depth to the flavor, while a garnish of parsley brings a fresh, herby finish. Quick to prepare with a total cooking time of just over an hour, this vegetarian chowder is a wholesome meal that pairs beautifully with crusty bread or a crisp side salad. Perfect for weeknight dinners or cozy weekend lunches, this chowder is a must-try for fans of creamy soups and hearty flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice
- 5 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the wild rice thoroughly under cold water using a sieve. Drain and set aside.
In a large pot, bring 4 cups of vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if needed, and set the rice aside.
In the same pot, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables, stirring well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the remaining 1 cup of vegetable broth while stirring constantly to avoid lumps. Then, stir in the cream to create a smooth, creamy base.
Add the cooked wild rice, corn kernels, thyme, paprika, salt, and black pepper. Stir well and let the mixture simmer over low heat for 10-15 minutes, stirring occasionally.
Taste and adjust the seasoning if needed. Add more salt or pepper to your preference.
Remove from heat and garnish with chopped parsley before serving.
Serve the chowder hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5481 mg | 238% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 54.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4612 mg | 98% | |
*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.
