Corn Wild Rice And Ham Or Smoked Sausage ChowderFrom krumkake 8 years ago
- 5 cups chicken stock (may need more) shopping list
- ⅓ cup wild rice (I have used the quick cooking wild rice and it's good) shopping list
- 2 cups frozen corn, divided shopping list
- 1 tablespoon peanut oil shopping list
- 3 to 4 ounces fully-cooked ham OR smoked sausage, cut into cubes (or diced cooked chicken breast) shopping list
- 6 medium mushrooms shopping list
- 1 small onion, diced quite finely shopping list
- 2 celery stalks, sliced thinly shopping list
- 1 carrot, peeled and diced or grated shopping list
- 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 shopping list
- roux for thickening (equal parts melted butter and flour mixed into a paste) shopping list
- crushed cheese croutons or cheese crackers for topping, optional shopping list
How to make it
- 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.
People Who Like This Dish 7
The Cookkrumkake Chicago Suburbs, IL
The Rating5 people
wow Krum this is a stick to your ribs chowder if I ever saw one high5 sweetie thanksmomo_55grandma in Mountianview loved it
Perfect for those cold days, and looks fabulous! You get a beauty flag and I get to keep this great recipe!juels in Clayton loved it
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 ...morelunasea in Orlando loved it
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