Corn Chowder With Wild Rice

Name: Corn Chowder With Wild Rice
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 2 cups Carrots, Finely Chopped; 1 cup Onion, finely chopped; 2 whole Pasilla Peppers, Seeded, Diced Small; 2 whole Jalapeno Peppers, Seeded, Diced Small; 10 ounces, weight Baby Bella Mushroom, Diced Small; 6 cups Chicken Broth, Low-Sodium; 4 ears Corn, Husked With Kernels Cut Off The Cob; 1/2 cups Wild Rice, Dry; 2 Tablespoons Water; 1 Tablespoon Cornstarch; 8 ounces, weight Chicken, Cooked, Diced Small; 1/2 cups Half-and-half

13 ingredients

3 steps

Ingredients

2 Tablespoons Extra Virgin Olive Oil
2 cups Carrots, Finely Chopped
1 cup Onion, finely chopped
2 whole Pasilla Peppers, Seeded, Diced Small
2 whole Jalapeno Peppers, Seeded, Diced Small
10 ounces, weight Baby Bella Mushroom, Diced Small
6 cups Chicken Broth, Low-Sodium
4 ears Corn, Husked With Kernels Cut Off The Cob
1/2 cups Wild Rice, Dry
2 Tablespoons Water
1 Tablespoon Cornstarch
8 ounces, weight Chicken, Cooked, Diced Small
1/2 cups Half-and-half

Directions

1

In a large pot, add olive oil, carrots, onions, and peppers. Saute until slightly tender, about 5 minutes. Add mushrooms and cook for 4 more minutes. Pour in chicken broth and corn. Bring to a boil and simmer for 1 hour.
2

Meanwhile, make the rice according to package instructions. Drain out any excess water when done. Set aside.
3

In a small bowl, add the water and cornstarch; mix until smooth. Pour into the chowder. Stir until thick, a couple of minutes. Stir in wild rice, chicken and half-and-half; cook for about 5 minutes more.