- Rice absorbs the liquid quickly. I recommend having extra stock/broth or cream on hand to get it to the consistency you prefer.
- I used rotisserie chicken and you should too.
- I bought dry wild rice and boiled it in chicken broth for added flavor.
- In the end I probably added 1 teaspoon of black pepper.
Wild Rice Corn Chowder
Adapted from here
8-9 cups chicken broth
8 ounces fresh mushrooms, chopped
1 cup celery, finely chopped
1 cup shredded carrots
1/2 cup onion, finely chopped
1 small can of corn, drained
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter
1/4 cup all-purpose flour
1 10-3/4 ounce can of condensed cream of mushroom soup, undiluted
1/2 cup dry white wine
1 cups heavy cream
2+ cups shredded cheddar cheese
3 cups cooked wild rice
2 cups cubed or shredded cooked chicken
black pepper to taste
In a Dutch oven, combine first 10 ingredients. Bring to a boil. Reduce heat and cover and simmer for 30 minutes.
In a small saucepan melt butter over medium high heat. Stir in flour until smooth cooking for approximately 1 minute. Gradually add the flour mixture into the Dutch oven and stir for 2 minutes. Whisk in soup, wine, and heavy cream. Add rice, chicken, and cheddar cheese. Heat through until cheese is melted. Season with black pepper to taste.