Wild Rice Corn Chowder First Place Winner
From chefmeow 15 years agoIngredients
- 1/2 cup butter shopping list
- 4 cups medium diced onion shopping list
- 2 cups medium diced celery shopping list
- 1 cup medium diced carrot shopping list
- 2 cloves garlic minced shopping list
- 4 cups peeled and cubed small red potatoes shopping list
- 8 cups chicken stock shopping list
- 1 cup flour shopping list
- 2 cups cooked wild rice shopping list
- 3 cups whole kernel corn shopping list
- 2 cups milk shopping list
- 2 cups whipping cream shopping list
- 1 tablespoon hot pepper sauce shopping list
- 1/8 teaspoon thyme shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- In large soup pot melt butter over medium heat.
- Add onion, celery, carrot and garlic then cook until vegetables are tender but not brown.
- Cook potatoes and stock in saucepan and cook over high heat 20 minutes.
- Add flour to cooked vegetables and blend well then cook stirring constantly 4 minutes.
- Add potato mixture to vegetable mixture and stir until smooth using large wire whisk.
- Bring to boil then add remaining ingredients and bring to simmer to heat through.
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