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Corn and Wild Rice Chowder

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“This recipe comes from Adventures, A Sporting Cafe and Pub in Rice Lake, Wisconsin.”
READY IN:
30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. In large soup pot, melt butter over medium heat.
  2. Add onion, celery, carrot and garlic.
  3. Cook until vegetables are tender, but not brown.
  4. Meanwhile, cook potato cubes in stock until fork can stick in easily.
  5. Add flour to cooked veggies and blend well.
  6. Cook, stirring constantly, 3 - 4 minutes.
  7. Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
  8. Bring to boil.
  9. Add remaining ingredients and bring to simmer to heat through.
  10. Adjust seasonings and serve.

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