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!
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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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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Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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