Wild Rice Corn Chowder First Place Winner |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I was asked to be the judge of a chowder cookoff this morning at a very high profile charity fundraiser. There were 84 entries, 16 judges and we were all in agreement that this WAS the award winning recipe and well-deserved. Read more . You have to try this to believe how incredible it can be. Enjoy Ingredients:
1/2 cup butter |
4 cups medium diced onion |
2 cups medium diced celery |
1 cup medium diced carrot |
2 cloves garlic minced |
4 cups peeled and cubed small red potatoes |
8 cups chicken stock |
1 cup flour |
2 cups cooked wild rice |
3 cups whole kernel corn |
2 cups milk |
2 cups whipping cream |
1 tablespoon hot pepper sauce |
1/8 teaspoon thyme |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In large soup pot melt butter over medium heat.
2. Add onion, celery, carrot and garlic then cook until vegetables are tender but not brown.
3. Cook potatoes and stock in saucepan and cook over high heat 20 minutes.
4. Add flour to cooked vegetables and blend well then cook stirring constantly 4 minutes.
5. Add potato mixture to vegetable mixture and stir until smooth using large wire whisk.
6. Bring to boil then add remaining ingredients and bring to simmer to heat through.
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