As the days grow shorter and the nights grow colder, there’s nothing quite like coming home to a warm, comforting bowl of soup. And one of my all-time favorite soups is Chicken & Corn Wild Rice Chowder.
This soup is packed with flavor and goodness. It’s got tender chicken, sweet corn, nutty wild rice, and a creamy base that’s infused with the flavors of bacon, vegetables, and herbs. It’s the perfect meal to warm you up on a chilly day.
Table of Contents
What is Chicken & Corn Wild Rice Chowder?
Chicken & Corn Wild Rice Chowder is a hearty, creamy soup made with chicken, corn, wild rice, vegetables, and herbs. It’s a classic New England comfort food that’s sure to please everyone at the table.
Why You’ll Love this Recipe
I love this recipe because it’s so easy to make and so delicious. It’s also a great way to use up leftover chicken. Plus, it’s a healthy and filling meal that’s perfect for a cold winter night.
Other Chicken Soup Recipes
The ingredients for this recipe are simple and readily available. Here’s what you’ll need:
- Bacon: The bacon adds a delightful smoky flavor and a bit of crispy goodness to the chowder.
- Carrot, celery, and onion: These aromatic vegetables form the base of the soup, providing a savory backbone.
- Dried sage: Sage adds a warm, earthy flavor that complements the chicken and vegetables perfectly.
- Garlic: Garlic is essential for adding depth and complexity to any soup, and this chowder is no exception.
- Chicken broth: Chicken broth provides the liquid base for the soup and adds a savory flavor.
- Milk: Milk adds creaminess and richness to the chowder.
- Cooked wild rice: Wild rice is a nutty and flavorful grain that adds a unique texture to the soup.
- Corn: Sweet and juicy corn kernels add a touch of sweetness and a pop of color.
- Roasted red peppers: Roasted red peppers add a smoky sweetness and a hint of tanginess to the chowder.
- Cooked, shredded chicken: Chicken is the star of this soup, providing a hearty and satisfying protein boost.
Substitutions & Additions
As with any recipe, you can feel free to make substitutions or add additional ingredients to suit your taste and preferences. Here are a few ideas:
- If you’re vegetarian, you can omit the chicken and use vegetable broth instead.
- For a spicier chowder, add a pinch of red pepper flakes or a diced jalapeño pepper.
- If you have fresh corn on the cob, you can roast it off the cob and use it in place of frozen corn.
- You can also add other vegetables to the chowder, such as diced potatoes or chopped zucchini.
Equipment Needed for Chicken & Corn Wild Rice Chowder
How to Make this Recipe
This recipe is super easy to follow, even for novice cooks. Here’s how to make it:
- Cook the bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, reserving about 1 tablespoon of bacon grease in the pot.
- Sauté the vegetables: Add the carrot, celery, and onion to the pot with the bacon grease. Sauté over medium heat until the vegetables are softened, about 5 minutes.
- Add seasonings and garlic: Stir in the sage, garlic, and a pinch of salt and pepper. Cook for 1 minute more, until fragrant.
- Deglaze the pot: Pour in the chicken broth and milk, and scrape up any browned bits from the bottom of the pot.
- Add rice and corn: Stir in the cooked wild rice and corn.
- Add roasted red peppers and chicken: Stir in the roasted red peppers and cooked, shredded chicken.
- Simmer and adjust seasonings: Bring the chowder to a simmer and cook for 10-15 minutes, or until the flavors have melded. Season with additional salt and pepper to taste.
- Serve: Serve the chowder hot, garnished with crumbled bacon if desired.
Cooking Tips & Tricks
Here are a few tips for making the best Chicken & Corn Wild Rice Chowder:
- Use good-quality chicken broth. This will make a big difference in the flavor of the soup.
- Use cooked wild rice. This will save you time and effort.
- If you don’t have roasted red peppers, you can omit them or use another type of pepper, such as bell peppers.
- Feel free to add other vegetables to this soup, such as potatoes, green beans, or zucchini.
- This soup is also great with a dollop of sour cream or crème fraîche.
This soup is perfect for a cold winter night. Serve it with a warm loaf of bread and a salad.
This soup will keep in the refrigerator for up to 3 days.
Can I make this soup in the slow cooker?
Yes, you can make this soup in the slow cooker. Simply cook the bacon in a skillet over medium heat until crispy, then add it to the slow cooker. Add the vegetables and cook on low for 4-6 hours, or until softened. Stir in the sage, garlic, chicken broth, milk, wild rice, corn, and roasted red peppers. Cook on low for 2-3 hours more, or until the wild rice is cooked through. Stir in the cooked, shredded chicken and serve.
Can I freeze this soup?
Yes, you can freeze this soup. Simply let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
I hope you enjoy this recipe for Chicken & Corn Wild Rice Chowder. It’s a delicious and easy-to-make soup that’s perfect for a cold winter night.
Chicken & Corn Wild Rice Chowder
- 4 slices bacon
- 1 large carrot sliced
- 2 stalks celery sliced
- 1 medium yellow onion chopped
- 2 tsp dried sage
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups milk
- 8 oz wild rice cooked
- 1 cup corn
- 1/2 cup roasted red peppers drained, chopped
- 2 cups boneless, skinless chicken breast cooked, shredded
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, reserving about 1 tablespoon of bacon grease in the pot.
- Add the carrot, celery, and onion to the pot with the bacon grease. Sauté over medium heat until the vegetables are softened, about 5 minutes.
- Stir in the sage, garlic, and a pinch of salt and pepper. Cook for 1 minute more, until fragrant.
- Pour in the chicken broth and milk, and scrape up any browned bits from the bottom of the pot.
- Stir in the cooked wild rice and corn. Stir in the roasted red peppers and cooked, shredded chicken.
- Bring the chowder to a simmer and cook for 10-15 minutes, or until the flavors have melded. Season with additional salt and pepper to taste.
- Serve the chowder hot, garnished with crumbled bacon if desired.