Wild Rice and Corn Chowder
A Christmas Chowder

A rich and creamy chowder that tastes as good as it looks, so we only serve it before special meals.

Goes well as a first course before roast duck.

From Lois Shedlowski.

Wild Rice & Corn Chowder

½ lb bacon
2 small onions, diced
1 large bel pepper, diced
4 stalks celery, diced
8 oz raw wild rice
1½ q chicken stock
3 cloves garlic, minced
1 T thyme
1 t basil
1 t crushed red pepper
1 lb yellow corn kernels, fresh or frozen (if fresh, cook in boiling water

for 12 mins).
1½ pints heavy cream
salt to taste

1. In a large skillet, sauté the bacon until crisp. Drain off excess fat. Add the onions, bell pepper and celery and sauté with the bacon for 5 minutes.
2. In a large soup pot, combine the rice, chicken stock, bacon and vegetable mixture, garlic, thyme, basil and crushed red pepper. Cook over medium heat for 1 hour, until the rice is done. Add the corn and cream and cook for 15 minutes more. Salt to taste.
3. If not serving immediately, cool and chill. Add half & half to liquefy when reheating and serving the following day.

Lois Shedlowski