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| Credit: Operagirlcooks.com |
With all of this rainy weather we have been having, it’s a great time to cozy up to a hot bowl of soup. Below is a recipe for delicious Corn Chowder:
Corn Chowder With Wild Rice
Courtesy of www.countryliving.com
Ingredients
- 4 large ears of fresh sweet corn, kernels removed (You can substitute 4 cups of frozen corn, thawed)
- 6 slices of thick cut bacon, diced
- 1 sweet potato, peeled and diced
- 1 large Vidalia onion, diced
- 3 tablespoons of butter
- 1 1/2 teaspoons of salt
- 4 cloves of garlic, minced
- 2 teaspoons of fresh rosemary, minced
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked wild rice
- 5 cups of vegetable stock
Directions
- In a pot over medium heat, cook bacon, stirring often, until cooked but not crispy. Remove the bacon from the pot and lay it on a paper towel lined plate. Add the sweet potato, onion, and butter to the pot. Season with 1/2 teaspoon of salt and cook for about 15 minutes until the potato and onion are soft. Add the garlic and rosemary and cook for one minute. Add the corn kernels, 5 cups of vegetable stock, pepper and remaining salt and bring everything to a simmer.
- Put half of the soup into a blender and puree until smooth. Once smooth, transfer the soup back into the pot and add the wild rice and bacon. Serve immediately and enjoy!