Recipe

Corn Wild Rice And Ham Or Smoked Sausage Chowder Recipe

Add Step-by-Step Photos	Krumkake / All my dishes 10 months, 3 weeks ago It is COLD in the Chicago area, so I was in the mood for a bowl of hearty soup. We were snowed out of our "baby visits" until tomorrow, so we spent the afternoon in the kitchen whipping up some stick-to-your-ribs food. With a total of another 10 in... More Prep:20m Cook:45m Servings:6	Krumkake
	smokey flavor rich creamy

Saute mushrooms, the

Add stock and simmer

puree some of the co

Add ham (or saute sm

Add Low-Fat Half-and

Add Photos

Does this look good? Yeah! / Nope

Fans

lunasea

greenlord

momo_55gra

bluewatera

juels

Ingredients

5 cups chicken stock (may need more)

⅓ cup wild rice (I have used the quick cooking wild rice and it's good)

2 cups frozen corn, divided

1 tablespoon peanut oil

3 to 4 ounces fully-cooked ham OR smoked sausage, cut into cubes (or diced cooked chicken breast)

6 medium mushrooms

1 small onion, diced quite finely

2 celery stalks, sliced thinly

1 carrot, peeled and diced or grated

½ to 1 cup half-and-half (depending on how creamy you want your soup) NOTE: low-fat or fat-free half-and-half work very well in this

roux for thickening (equal parts melted butter and flour mixed into a paste)

crushed cheese croutons or cheese crackers for topping, optional

Directions

Bring 3 cups of stock to a simmer in a heavy medium saucepan over medium heat.

Rinse the wild rice in a colander several times; drain well and then add rinsed rice to the simmering stock.

Simmer until all liquid evaporates and the rice is tender – this will take close to an hour (do not cover the pan, and add more stock if liquid evaporates before rice is done).

While rice is cooking, blend ½ cup of the corn with ¾ cup of stock in a blender or processor until it forms an almost smooth puree.

Heat oil in a heavy Dutch oven or soup pot over medium-high heat; add cubed sausage and sauté until it just begins to brown (NOTE: if you are using ham, omit this step and simply add the cubed ham to the soup when you add the wild rice, etc); remove sausage from pot so you can sauté the veggies.

Add mushrooms and sauté until browned nicely and most of the moisture is removed.

Add onions, celery and carrots, sautéing until onions are translucent.

Add remaining stock and bring the soup to a simmer.

Reduce heat to low and simmer soup gently for 15 minutes.

Add the cooked wild rice, the corn puree, remaining whole corn kernels, and simmer very gently for another 15 minutes.

Add half-and-half to soup, thin with more stock if needed, and season to taste with salt and pepper. You will probably need a bit more seasoning if using chicken, to make up for the loss of the smokey, salty flavor from the sausage or ham. McCormick’s Montreal Chicken Seasoning is a good seasoning for this.

Thicken chowder with roux (I used about 2 tablespoons for a thinner chowder, or 4 tablespoons for a thicker one).

Serve with some crushed cheese croutons or cheese crackers (such as Nips) for topping each bowl.

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Comments

momo_55grandma 10 months, 3 weeks ago said:
Wow Krum this is a stick to your ribs chowder if I ever saw one high5 sweetie thanks

juels 10 months, 3 weeks ago said:
Perfect for those cold days, and looks fabulous! You get a beauty flag and I get to keep this great recipe!

lunasea 10 months, 3 weeks ago said:
Wow, Krum - this looks so delicious and comforting...and I love your pictures. I tried to lean in a little too close and get a whiff and klunked my noggin. That's always a sign of a great recipe for me...a head injury. ;) Great post, hon - and I left you five forks and a beauty flag, too. Can't wait to taste this...

22566 10 months, 3 weeks ago said:
Wonderful sounding chowder!

Thank-you

Kind Regards

bluewaterandsand 10 months, 3 weeks ago said:
Wow, Krum, the chowder looks wonderful. I love the ingredients you put in there.

greenlord 10 months, 3 weeks ago said:
That sounds so good !!! Next time i make a sausage batch i'll give this one a try for sure. But i only smoke during summer :(. I'm printing the recipe and putting it right on top of the smoker recipes. Top priority!!

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