WILD RICE AND SAUSAGE CORN CHOWDER
This makes an amazing hearty chowder with wonderful flavors. Perfect for a fall or winter night. Great recipe I have been making and tweaking for 2 years now. It's easier and better than ever before! You can also modify the ingredients easily to fit your needs and tastes. Reheats well!
Provided by wende sutton
Categories Other Soups
Time 2h
Number Of Ingredients 14
Steps:
- 1. Cook rice according to package directions but omit any oil or fat additions. Simply add whatever water is directed. Set aside. I usually do the microwave instructions and leave it in there until I'm ready to add to soup.
- 2. In a heavy bottomed soup pot (same one you plan on cooking soup in), add 1 tbsp olive oil and cook sausage until no longer pink. You can leave it in links and slice into thin slices after you cook it or you can open the links and saute sausage like ground beef. I prefer the links, it helps the sausage stand out!
- 3. While sausage is cooking. Small dice onion, carrots, celery, and bell pepper and chop garlic. Set aside.
- 4. Once sausage is finished cooking, remove from pot and set aside. Add remaining olive oil and diced vegetables, chopped garlic and cumin to pot. Saute/sweat veggies until slightly softened and starting to carmelize.
- 5. While vegetables are cooking you can slice sausage into thin bite size disks about 1/4 inch thick. Add sausage back to pot with all chicken broth and frozen corn.
- 6. Simmer soup for 30 minutes.
- 7. Reduce to low and add half and half and chopped cilantro. Add as much or as little as you like just before serving is best.
- 8. This makes a thinner chowder. If you prefer a thick creamy chowder simply add a tablespoon or so of flour to vegetable mixture when it's done, right before you add broth. Stir flour to incorporate and coat mixture cooking slightly. And then continue with chicken broth and frozen corn addition from step 5. Once you add the half and half simmer for 10 minutes to thicken and go to step 6. :)
CORN AND WILD RICE CHOWDER
Make and share this Corn and Wild Rice Chowder recipe from Food.com.
Provided by Linky
Categories Chowders
Time 30m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- In large soup pot, melt butter over medium heat.
- Add onion, celery, carrot and garlic.
- Cook until vegetables are tender, but not brown.
- Meanwhile, cook potato cubes in stock until fork can stick in easily.
- Add flour to cooked veggies and blend well.
- Cook, stirring constantly, 3 - 4 minutes.
- Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
- Bring to boil.
- Add remaining ingredients and bring to simmer to heat through.
- Adjust seasonings and serve.
Nutrition Facts : Calories 300.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 45, Sodium 255.8, Carbohydrate 35.5, Fiber 3.1, Sugar 5.2, Protein 8.6
CHICKEN, WILD RICE, AND CORN CHOWDER
Chowder is downright addictive, and for good reason. Thick, creamy, and milk rich, it's the perfect antidote to a cold winter night. This one plays up wild rice's slightly crunchy resistance with crunchy-sweet corn. If you have cooked wild rice on hand (or have some stashed in your freezer), this hearty soup comes together in less than 30 minutes.
Provided by Ann Taylor Pittman
Time 1h34m
Yield Serves 8 (serving size: about 1 1/2 cups chowder and 2 teaspoons crumbled bacon)
Number Of Ingredients 14
Steps:
- Place 3 cups water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until done. Drain rice, if necessary.
- Heat a Dutch oven over medium heat. Add bacon; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 1 1/2 tablespoons drippings (discard remaining drippings). Add onion, celery, thyme, and bay leaves to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add chicken; cook 3 minutes, stirring occasionally.
- Weigh or lightly spoon our into a dry measuring cup; level with a knife. Combine our and stock, stirring with a whisk until smooth. Add our mixture, milk, salt, and pepper to pan. Bring to a simmer; stir in rice and corn. Cook 10 minutes, stirring occasionally. Discard bay leaves. Ladle chowder into 8 bowls. Sprinkle with bacon.
Nutrition Facts : Calories 288, Carbohydrate 31 g, Cholesterol 53 mg, Fat 8.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 3.4 g, Sodium 505 mg, Sugar 8 g
WILD RICE CHOWDER
This is a hearty soup with a lot of texture. It is perfect for this time of year when you are snowbound with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavor, whereas roasted chicken offers a more complex taste.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Chowders
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
- Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
- Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 31.2 g, Cholesterol 39.1 mg, Fat 12 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 5.2 g, Sodium 864.3 mg, Sugar 3.3 g
SAUSAGE AND WILD RICE CASSEROLE
You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.-Elsie Pritschau, Ravenna, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.
Nutrition Facts : Calories 252 calories, Fat 15g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 890mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
CHICKEN WILD RICE CHOWDER
This is comfort food at it's finest, and perfect for that cold weather hump-day to help get you through the rest of the week.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.
Nutrition Facts : Calories 371 calories, Fat 12g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
WILD RICE AND CORN CHOWDER
I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.
Provided by breezermom
Categories Chowders
Time 1h30m
Yield 9 cups
Number Of Ingredients 13
Steps:
- Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
- Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
- Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.
CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE
Categories Soup/Stew Food Processor Rice Sauté Kid-Friendly Lunch Sausage Corn Bon Appétit Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
- Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
- Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
- Ladle soup into bowls. Garnish with chives and parsley and serve.
CORN, WILD RICE AND SAUSAGE CHOWDER
This is my family's favorite chowder. In my opinion, it can't get too spicy!
Provided by Allrecipes Member
Time 2h40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring 5 cups broth to simmer in a saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in large stockpot over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth, seasonings, Savory Market DeLuxe Chicken Base and bring soup to simmer. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend. Mix in half and half when the vegetables are cooked. Thin the chowder with more chicken broth, if desired. Season soup to taste with salt and pepper.
Nutrition Facts : Calories 445.6 calories, Carbohydrate 50.1 g, Cholesterol 44.1 mg, Fat 21 g, Fiber 5.4 g, Protein 19.9 g, SaturatedFat 8.2 g, Sodium 699.1 mg, Sugar 8.5 g
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- Place wild rice in a medium saucepan. Add 2 1/2 cups of water. Bring to a boil, then cover and reduce the heat to medium low. Simmer the rice for 30-45 minutes. Drain off any excess water and set the rice aside.
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