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
Ingredients
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.
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.
Serving Suggestions
This soup is perfect for a cold winter night. Serve it with a warm loaf of bread and a salad.
Storage Suggestions
This soup will keep in the refrigerator for up to 3 days.
Recipe FAQ
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.
More Hearty Soups
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
Ingredients
- 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
Instructions
- 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.
