The Pioneer Woman Tasty Kitchen
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Corn Chowder with Wild Rice

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A rich, thick, creamy, hearty soup made with fresh corn and vegetables. It has a slight kick of heat from the peppers. Perfect for a weeknight meal and only 137 calories a serving!

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
  • ½ cups Wild Rice, Dry
  • 2 Tablespoons Water
  • 1 Tablespoon Cornstarch
  • 8 ounces, weight Chicken, Cooked, Diced Small
  • ½ cups Half-and-half

Preparation

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.

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

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.

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Claudia on 11.10.2014

Hearty and delicious. Tried this today and it was a big hit with my entire family. I added some celery and used red and yellow peppers instead of the jalapeños and pasilla peppers since my kids aren’t up for spicy. I also threw in some bouillon to give the broth extra flavor. My little ones declared it was the best soup I’ve ever made. Will definitely make this soup again!!

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