Soups & Stewscountryliving4.5
Corn Chowder with Wild Rice
There's no cream in this end-of-summer chowder, composed of corn, sweet potato, Vidalia onion, bacon, rosemary, and wild rice.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min👤 Amy Thielen📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
In a stockpot over medium heat, combine cobs and 7 cups water, and simmer for ⏱️ 30 minutes. Remove cobs with tongs and discard; reserve stock.
2
In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with 1/2 teaspoon salt and cook until potato and onion soften, about ⏱️ 15 minutes. Add garlic and rosemary, and cook for ⏱️ 1 minute. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.
3
Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately.
Nutrition Facts
calories
283 calories
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