Corn Chowder with Wild Rice

Name: Corn Chowder with Wild Rice
Prep time: 20 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 4 large ears fresh sweet corn, kernels removed (about 4 cups), cobs reserved and halved; 6 oz. thick-cut bacon (about 6 slices), diced; 1 sweet potato, peeled and diced (about 1 1⁄2 cups); 1 large vidalia onion, dice (about 1 1/2 cups); 3 tbsp. butter; 1 1/2 tsp. salt; 4 garlic cloves, minced; 2 tsp. minced fresh rosemary; 1/4 tsp. freshly ground pepper; 3 c. cooked wild rice

By Amy ThielenPublished: Jul 12, 2013

4.5

2 Ratings

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John Kernick

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 15 mins

Cal/Serv:

283

There's no cream in this end-of-summer chowder, composed of corn, sweet potato, Vidalia onion, bacon, rosemary, and wild rice.

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Ingredients

4 large ears fresh sweet corn, kernels removed (about 4 cups), cobs reserved and halved
6 oz. thick-cut bacon (about 6 slices), diced
1 sweet potato, peeled and diced (about 1 1⁄2 cups)
1 large vidalia onion, dice (about 1 1/2 cups)
3 Tbsp. butter
1 1/2 tsp. salt
4 garlic cloves, minced
2 tsp. minced fresh rosemary
1/4 tsp. freshly ground pepper
3 cups cooked wild rice

Directions

1. Step 1In a stockpot over medium heat, combine cobs and 7 cups water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock.
2. Step 2In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with 1/2 teaspoon salt and cook until potato and onion soften, about 15 minutes. Add garlic and rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.
3. Step 3Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately.