Corn Chowder with Wild Rice

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Carrots, Finely Chopped
• 1 cup Onion, finely chopped
• 2 whole Pasilla Peppers, Seeded, Diced Small
• 2 whole Jalapeno Peppers, Seeded, Diced Small
• 10 ounces, weight Baby Bella Mushroom, Diced Small
• 6 cups Chicken Broth, Low-Sodium
• 4 ears Corn, Husked With Kernels Cut Off The Cob
• ½ cups Wild Rice, Dry
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 8 ounces, weight Chicken, Cooked, Diced Small
• ½ cups Half-and-half

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, pasilla peppers and jalapeno peppers and cook 5 minutes, stirring, until softened.

2. Add the diced mushrooms and cook 4 minutes, stirring, until they release their liquid and begin to brown.

3. Add the dry wild rice and chicken broth and bring to a boil. Reduce to a gentle simmer, cover, and cook 35 minutes until the rice is nearly tender.

4. Stir in the corn kernels and diced cooked chicken. Simmer uncovered 10 minutes, stirring occasionally, until the chicken is heated through to 165°F (74°C) and the rice is tender.

5. In a small bowl, whisk the cornstarch with the water until smooth.

6. Stir the cornstarch mixture into the simmering soup and cook 2 minutes until slightly thickened.

7. Stir in the half-and-half and warm gently for 2 minutes without boiling. Serve hot.