Corn Chowder

Directions

1. 1
   {"0":"Bring 1 1\/2 cups water to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover and simmer for 20 - 25 minutes. Remove from heat and let stand for 5 minutes. Stir and drain off any remaining water. Set aside.","2":"Meanwhile, in a small skillet or saute' pan, cook the celery in the butter over medium-high heat until translucent. Set aside.","4":"Measure the chicken broth, evaporated milk and enough water to make 8 cups liquid into a large stock pot. Bring to a boil; whisk in soup mix.","6":"Add wild rice, celery and the three cans cream-style corn. Return to a boil, reduce heat and simmer for 20 minutes.","8":"Serve this creamy delicious soup in mugs or bowls topped with crumbled bacon.","10":"Refrigerate leftover slices of cooked bacon in a zipper bag, or other airtight container. Just before serving, fold between layers of paper towels and microwave for 20 to 30 seconds; let cool before crumbling.","12":"Chowder can be refrigerated or frozen and reheated as needed.","14":"Perfect for those cold winter days.","15":"Makes 10 - 12 servings.","17":"Chicken Corn Chowder","18":"Stir in 1 large can chicken breast, drained, or 1 cup chopped leftover chicken with the corn, celery and wild rice."}