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Wild Rice and Corn Chowder




Source of Recipe


recipes from friends


List of Ingredients




1/2 pound bacon, diced
2 small onions, diced
1 lg sweet red pepper, diced
4 stalks celery, diced
3 cloves garlic, minced
6 cups canned diluted chicken broth
1 cup wild rice, uncooked

1 T. chopped fresh thyme
1 T. chopped fresh basil
1/2 - 1 tsp. sweet red pepper flakes
2 C. frozen whole-kernel corn
2 C. whipping cream
Salt to taste



Recipe



Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well and set aside. Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return mixture to a boil; reduce heat, and simmer, uncovered, 45 minutes. Cook corn according to package directions; drain. Add corn, cream, and salt to taste to mixture in Dutch oven; simmer 15 minutes. Ladle chowder into individual soup bowls.