This easy, creamy chowder doubles the sweet corn flavor by using fresh kernels shaved from the cob, plus the cobs themselves to flavor the broth. The wild rice is cooked separately to preserve its texture. “Quick-cooking” wild rice has kernels that have been scratched, so water can penetrate them more quickly. This reduces the cooking time from 50 to about 35 minutes. Because wild rice is a healthy whole grain (and a great addition to salad and soups), consider cooking a large batch and keeping a stash in sealable plastic bags in the freezer for impromptu meals.
Wild Rice Corn Chowder
- 1/3 cup (2 oz./60 g) quick-cooking wild rice, rinsed
- Sea salt and freshly ground pepper
- 3 Tbs. unsalted butter
- 1 cup (5 oz./155 g) finely chopped yellow onion
- 1 celery stalk, chopped
- 1 carrot, peeled and finely chopped
- 1 tsp. finely chopped garlic
- 1 tsp. dried thyme
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 4 cups (32 fl. oz./1 l) vegetable broth
- 1/4 cup (2 fl. oz./60 ml) dry sherry or dry white wine
- 4 ears fresh corn, shucked, kernels cut from the cobs, cobs reserved
- 1 Yukon Gold potato, peeled and cut into 1/2-inch (12-mm) cubes
- 1/2 tsp. sweet smoked paprika
- 2 Tbs. heavy cream
- 1 Tbs. fresh lemon juice
1. In a small saucepan, combine the wild rice, 1 1/2 cups (12 fl. oz./240 ml) water and 1/4 tsp. salt. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover and simmer until the rice is tender, 35 to 40 minutes.
2. Meanwhile, in another saucepan, melt the butter over medium heat. Add the onion, celery, carrot, garlic and thyme, and sauté until the onion is translucent, 4 minutes. Add the flour and cook, stirring, for 1 minute. Stir in the broth and sherry until combined.
3. Add the corn kernels, corncobs, potato and paprika to the pan and bring to a simmer over medium heat. Cover, reduce the heat to low and cook, stirring occasionally, until the potatoes are tender, about 20 minutes. Remove the cobs from the soup and discard.
4. When the rice is tender, drain it and add it to the soup along with the cream and cook until heated through, 5 minutes. Add the lemon juice to taste, season with salt and pepper, and serve. Serves 4.
Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.