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.
Saute mushrooms, then add remaining veggies   Close
Add stock and simmer   Close
puree some of the corn into a paste   Close
Add ham (or saute smoked sausage in earlier step is using that)   Close
Add Low-Fat Half-and-Half   Close

Reviews & Comments 6

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    " It was excellent "
    greenlord ate it and 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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    " It was excellent "
    bluewaterandsand ate it and said...
    Wow, Krum, the chowder looks wonderful. I love the ingredients you put in there.
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  • 22566 11 years ago
    Wonderful sounding chowder!


    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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...
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Perfect for those cold days, and looks fabulous! You get a beauty flag and I get to keep this great recipe!
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    " It was excellent "
    momo_55grandma ate it and said...
    wow Krum this is a stick to your ribs chowder if I ever saw one high5 sweetie thanks
    Was this review helpful? Yes Flag

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