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Corn and Wild Rice Chowder




Source of Recipe


Internhet


List of Ingredients




1/4 lb. unsalted butter
1/2 T. minced garlic
4 C. diced onion
4 C. diced celery
1 C. diced carrot
3 C. whole kernal corn
1 quart diced red skin potatoes
2 quarts chicken or vegetable stock
1/4 lb. all purpose flour
2 C. cooked wild rice
2 C. heavy cream
2 C. milk
1 tsp. thyme
2 tsp. Tabasco sauce
1/4 tsp. white pepper
1 tsp. salt


Recipe



In a large soup kettle, melt butter and saute' garlic and vegetables except potatoes over medium flame until vegetables are tender.

In a saucepan, cook potatoes in chicken or vegetable stock until tender.

Stir flour into cooked vegetables and cook over low heat for a couple of minutes. Add potatoes and stock to the vegetable mixture and blend well with a wire whisk.

Bring to a boil over medium heat, then add the remaining ingredients. (heat to at least 165*), stirring often.
Adjust the seasonings.

Yield: 1 gallon