Wild Rice and Corn Chowder

Cozy up with a bowl of hearty Wild Rice and Corn Chowder, a creamy, satisfying dish that’s perfect for chilly evenings. This comforting recipe combines nutty wild rice, tender sweet corn, and aromatic vegetables like onion, carrot, and celery, all simmered in a velvety broth enriched with heavy cream. A touch of fresh thyme and paprika adds depth to the flavor, while a garnish of parsley brings a fresh, herby finish. Quick to prepare with a total cooking time of just over an hour, this vegetarian chowder is a wholesome meal that pairs beautifully with crusty bread or a crisp side salad. Perfect for weeknight dinners or cozy weekend lunches, this chowder is a must-try for fans of creamy soups and hearty flavors.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 5 cups vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 None carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 cups frozen or fresh corn kernels
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse the wild rice thoroughly under cold water using a sieve. Drain and set aside.

Step 2

In a large pot, bring 4 cups of vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if needed, and set the rice aside.

Step 3

In the same pot, heat the butter and olive oil over medium heat until the butter is melted and bubbling.

Step 4

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 5

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 6

Sprinkle the flour over the vegetables, stirring well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually pour in the remaining 1 cup of vegetable broth while stirring constantly to avoid lumps. Then, stir in the cream to create a smooth, creamy base.

Step 8

Add the cooked wild rice, corn kernels, thyme, paprika, salt, and black pepper. Stir well and let the mixture simmer over low heat for 10-15 minutes, stirring occasionally.

Step 9

Taste and adjust the seasoning if needed. Add more salt or pepper to your preference.

Step 10

Remove from heat and garnish with chopped parsley before serving.

Step 11

Serve the chowder hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2370.4g)

Amount per serving	% Daily Value*
Calories	2673.3

Total Fat 136.0g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 302mg	0%
Sodium 5481.0mg	0%
Total Carbohydrate 314.2g	0%
Dietary Fiber 43.9g	0%
Total Sugars 54.8g
Protein 62.7g	0%

Vitamin D 0IU	0%
Calcium 322.6mg	0%
Iron 12.7mg	0%
Potassium 4612.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 9.2%

Carbs: 46.0%