Wild Rice And Sausage Corn Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WILD RICE AND SAUSAGE CORN CHOWDER



Wild Rice and Sausage Corn Chowder image

This makes an amazing hearty chowder with wonderful flavors. Perfect for a fall or winter night. Great recipe I have been making and tweaking for 2 years now. It's easier and better than ever before! You can also modify the ingredients easily to fit your needs and tastes. Reheats well!

Provided by wende sutton

Categories     Other Soups

Time 2h

Number Of Ingredients 14

2 lb italian sausage, sweet
1 medium onion
2 large carrots
2 large celery ribs
1 large red bell pepper
2 clove garlic
3 c corn kernels, frozen
48 oz can of chicken broth
2 c half and half
2 Tbsp olive oil
1 bunch cilantro, fresh
salt and pepper
1/2 tsp cumin
1 box rice, long-grain/wild rice blend

Steps:

  • 1. Cook rice according to package directions but omit any oil or fat additions. Simply add whatever water is directed. Set aside. I usually do the microwave instructions and leave it in there until I'm ready to add to soup.
  • 2. In a heavy bottomed soup pot (same one you plan on cooking soup in), add 1 tbsp olive oil and cook sausage until no longer pink. You can leave it in links and slice into thin slices after you cook it or you can open the links and saute sausage like ground beef. I prefer the links, it helps the sausage stand out!
  • 3. While sausage is cooking. Small dice onion, carrots, celery, and bell pepper and chop garlic. Set aside.
  • 4. Once sausage is finished cooking, remove from pot and set aside. Add remaining olive oil and diced vegetables, chopped garlic and cumin to pot. Saute/sweat veggies until slightly softened and starting to carmelize.
  • 5. While vegetables are cooking you can slice sausage into thin bite size disks about 1/4 inch thick. Add sausage back to pot with all chicken broth and frozen corn.
  • 6. Simmer soup for 30 minutes.
  • 7. Reduce to low and add half and half and chopped cilantro. Add as much or as little as you like just before serving is best.
  • 8. This makes a thinner chowder. If you prefer a thick creamy chowder simply add a tablespoon or so of flour to vegetable mixture when it's done, right before you add broth. Stir flour to incorporate and coat mixture cooking slightly. And then continue with chicken broth and frozen corn addition from step 5. Once you add the half and half simmer for 10 minutes to thicken and go to step 6. :)

WILD RICE CHOWDER



Wild Rice Chowder image

This is a hearty soup with a lot of texture. It is perfect for this time of year when you are snowbound with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavor, whereas roasted chicken offers a more complex taste.

Provided by Michelle

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h10m

Yield 7

Number Of Ingredients 10

2 tablespoons margarine
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 ½ cups uncooked wild rice
8 cups chicken stock
1 bay leaves
½ cup heavy cream
1 cup boneless chicken breast half, cooked and diced
salt and pepper to taste

Steps:

  • Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
  • Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
  • Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 31.2 g, Cholesterol 39.1 mg, Fat 12 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 5.2 g, Sodium 864.3 mg, Sugar 3.3 g

CHICKEN WILD RICE CHOWDER



Chicken Wild Rice Chowder image

This is comfort food at it's finest, and perfect for that cold weather hump-day to help get you through the rest of the week.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.

Nutrition Facts : Calories 371 calories, Fat 12g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

CORN AND WILD RICE CHOWDER



Corn and Wild Rice Chowder image

Make and share this Corn and Wild Rice Chowder recipe from Food.com.

Provided by Linky

Categories     Chowders

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

1/2 cup butter
4 cups onions, diced
2 cups celery, diced
1 cup carrot, diced
2 garlic cloves, minced
4 cups red potatoes, peeled and cubed
8 cups chicken stock
1 cup flour
2 cups wild rice, cooked
3 cups corn, whole kernel
2 cups milk
2 cups cream, heavy
2 tablespoons hot pepper sauce
thyme, pinch
salt and pepper

Steps:

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

Nutrition Facts : Calories 300.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 45, Sodium 255.8, Carbohydrate 35.5, Fiber 3.1, Sugar 5.2, Protein 8.6

WILD RICE AND HAM CHOWDER



Wild Rice and Ham Chowder image

The rich, comforting taste of this chowder appeals to everyone who tries it. I have my younger sister to thank for sharing this recipe with me years ago. -Elma Friesen, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8-10 servings (2-3/4 quarts).

Number Of Ingredients 17

1/2 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1-1/2 cups cubed peeled potatoes
1/2 cup chopped carrot
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
3 cups cooked wild rice
2-1/2 cups cubed fully cooked ham
2 cups half-and-half cream
1 can (15-1/4 ounces) whole kernel corn, drained
Minced fresh parsley

Steps:

  • In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.

Nutrition Facts : Calories 266 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1035mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

WILD RICE AND CORN CHOWDER



Wild Rice and Corn Chowder image

I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.

Provided by breezermom

Categories     Chowders

Time 1h30m

Yield 9 cups

Number Of Ingredients 13

1/2 lb bacon, diced
2 small onions, diced (about 3/4 to 1 cup)
1 sweet red pepper, diced
4 stalks celery, diced
4 garlic cloves, minced
6 cups chicken stock
1 cup wild rice, uncooked
1 tablespoon fresh thyme, chopped (if using dry, half the amount)
1 tablespoon fresh basil, chopped (if using dry, half the amount)
1/2-1 teaspoon red pepper flakes
2 cups frozen whole kernel corn
2 cups whipping cream
salt

Steps:

  • Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
  • Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
  • Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE



Corn and Wild Rice Soup with Smoked Sausage image

Categories     Soup/Stew     Food Processor     Rice     Sauté     Kid-Friendly     Lunch     Sausage     Corn     Bon Appétit     Small Plates

Yield Serves 12

Number Of Ingredients 9

12 1/2 cups (or more) canned low-salt chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed
2 tablespoons vegetable oil
10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Steps:

  • Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
  • Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
  • Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
  • Ladle soup into bowls. Garnish with chives and parsley and serve.

CORN, WILD RICE AND SAUSAGE CHOWDER



Corn, Wild Rice and Sausage Chowder image

This is my family's favorite chowder. In my opinion, it can't get too spicy!

Provided by Allrecipes Member

Time 2h40m

Yield 8

Number Of Ingredients 13

10 ½ cups (or more) canned low-salt chicken broth
1 ¼ cups wild rice
6 ¼ cups frozen corn kernels, thawed
2 tablespoons vegetable oil
16 ounces mild Italian sausage, grilled, cut into 1/2-inch cubes
3 medium (blank)s carrots, peeled, diced
2 medium onions, chopped
2 teaspoons Savory Market™ DeLuxe Chicken Base
½ teaspoon cayenne pepper
½ teaspoon chili powder
2 cups water
1 ½ cups half-and-half
1 teaspoon Chopped fresh chives or parsley

Steps:

  • Bring 5 cups broth to simmer in a saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in large stockpot over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth, seasonings, Savory Market DeLuxe Chicken Base and bring soup to simmer. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend. Mix in half and half when the vegetables are cooked. Thin the chowder with more chicken broth, if desired. Season soup to taste with salt and pepper.

Nutrition Facts : Calories 445.6 calories, Carbohydrate 50.1 g, Cholesterol 44.1 mg, Fat 21 g, Fiber 5.4 g, Protein 19.9 g, SaturatedFat 8.2 g, Sodium 699.1 mg, Sugar 8.5 g

More about "wild rice and sausage corn chowder recipes"

CORN CHOWDER WITH WILD RICE RECIPE - COUNTRY LIVING
corn-chowder-with-wild-rice-recipe-country-living image
2019-10-18 Corn Chowder with Wild Rice. By Amy Thielen. Jul 12, 2013 John Kernick. There's no cream in this end-of-summer chowder, composed of corn, …
From countryliving.com
4.5/5 (2)
Total Time 1 hr 15 mins
Cuisine American
Calories 283 per serving


SHRIMP AND SAUSAGE CHOWDER - BRIGHT GREEN RECIPES
shrimp-and-sausage-chowder-bright-green image
2018-11-15 Years ago I clipped a shrimp and corn chowder recipe from the Sunday newspaper, and I've been tweaking the recipe ever since. Finally I …
From brightgreenrecipes.com
Estimated Reading Time 2 mins
  • Add in mini peppers and onion. Season with salt, pepper, seasoned salt, and cayenne. Cook until veggies are softened.
  • Add butter and melt. Once it is melted add flour and then milk. Stir and Bring to a simmer. Reduce to low and allow to thicken.
  • Add corn and let simmer for 20 minutes. Reduce to low and add shrimp, simmer just until shrimp is warm.


WILD RICE CORN CHOWDER RECIPE | WILLIAMS SONOMA TASTE
wild-rice-corn-chowder-recipe-williams-sonoma-taste image
2017-07-31 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), …
From blog.williams-sonoma.com
3.5/5 (10)
Estimated Reading Time 2 mins


VEGAN CORN & WILD RICE CHOWDER - HUMMUSAPIEN
2014-11-13 Instructions. In medium pot, bring 2 ½ cups of vegetable broth to a boil. Once boiling, add wild rice and simmer, covered, for about 40 minutes or until rice is tender. (The …
From hummusapien.com
4.8/5 (11)
Estimated Reading Time 4 mins
Servings 6
Total Time 1 hr 10 mins
  • In medium pot, bring 2 1/2 cups of vegetable broth to a boil. Once boiling, add wild rice and simmer, covered, for about 40 minutes or until rice is tender. (The broth will not all be absorbed.)
  • In a dutch oven or large pot, heat olive oil over medium heat. Add onion and carrots and sautee for 7 minutes. Add garlic and peppers and satutee for another two minutes.
  • In a blender or food processor, blend 1 lb of corn with 1 cup vegetable broth until smooth. You may need to do this in two batches.
  • Add pureed corn, additional cup of whole corn, remaining 2 1/2 cups of vegetable broth, nutritional yeast, salt, pepper, and cooked wild rice. Bring to a boil and then reduce heat and simmer, covered, for about 15 minutes. Stir in almond milk and season with salt and pepper to taste.


SMOKED SAUSAGE CORN CHOWDER - THE COOKING BRIDE
2020-10-26 There is no shortage of corn chowder recipes out there. I decided to change things up a bit by adding some hearty smoked sausage, tender vegetables and earthy wild rice. …
From cookingbride.com
Cuisine American
Category Entrees, Soup
Servings 8
Calories 499 per serving
  • Place wild rice in a medium saucepan. Add 2 1/2 cups of water. Bring to a boil, then cover and reduce the heat to medium low. Simmer the rice for 30-45 minutes. Drain off any excess water and set the rice aside.
  • Heat the oil in a large pot over medium heat. Add the smoked sausage and sauté until the sausage starts to turn brown and crisp around the edges, about 10 minutes. Remove the sausage with a slotted spoon as set aside on paper towels to drain. Do not drain any of the grease from the pot.
  • Add the carrots and onions to the pot. Sauté until the onions become soft and translucent, about 5-6 minutes.


BEST CORN CHOWDER WITH SAUSAGE OR CHICKEN! (MAKE AHEAD ...
2020-10-06 To that end, this corn chowder recipe is astonishingly easy – just watch the video! Simply brown the sausage with the veggies, add the flour, corn, broth and seasonings, …
From carlsbadcravings.com
Reviews 16
Total Time 1 hr
Category Main Dish
  • Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onion, carrots and celery and cook until sausage is cooked through and onions are tender.
  • Stir in creamed corn, corn, chicken bouillon, bay leaves and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.


WILD RICE CHOWDER IS A DELICIOUS AND EASY SOUP RECIPE
2004-12-10 In a heavy saucepan, combine the wild rice and water. Cover and bring to a boil. Lower the heat and simmer for 30 to 45 minutes, or until the rice is tender. Do not drain. Set the rice aside. Featured Video. In a large stockpot, melt the butter or heat the olive oil. Add the onions and garlic and saute until tender.
From thespruceeats.com
4.4/5 (14)
Total Time 1 hr 20 mins
Cuisine American
Calories 425 per serving


WILD RICE AND SAUSAGE CORN CHOWDER | RECIPE | SAUSAGE CORN ...
Jan 10, 2012 - This makes an amazing hearty chowder with wonderful flavors. Perfect for a fall or winter night. Great recipe I have been making and tweaking for 2 years now. It's easier and better than ever before! You can also modify the ingredients easily to fit your needs and tastes. Reheats well! Jan 10, 2012 - This makes an amazing hearty chowder with wonderful flavors. Perfect …
From pinterest.ca


CORN CHOWDER WITH WILD RICE RECIPE - EASY RECIPES
Wild Rice and Corn Chowder Recipe. Instructions. Heat a large pot stock pot or Dutch oven over medium/high heat. Add the ground pork. Break up the ground pork with a spatula and allow the pork to cook until browned, about 5–6 minutes. Using a slotted spoon, scoop the pork out of the pot and allow the pork drippings to remain in the pot. Set pork aside. Place the uncooked …
From recipegoulash.com


SMOKED PHEASANT WILD RICE SOUP - ALL INFORMATION ABOUT ...
Gamebird Gourmet // Smoked Pheasant & Wild Rice Soup hot www.pheasantsforever.org. Recipe: Smoked Pheasant & Wild Rice Soup Ingredients Pheasant Breast Mesquite Chicken Shake 1 ½ cups dry wild rice 4 Tablespoons butter ½ cup of flour (can use corn starch for lower gluten) 1 cup shredded carrot 4 cups chicken broth 1/2 teaspoon salt 1 heaping teaspoon …
From therecipes.info


WILD RICE AND SAUSAGE CORN CHOWDER | RECIPE | SAUSAGE CORN ...
Jul 27, 2014 - This makes an amazing hearty chowder with wonderful flavors. Perfect for a fall or winter night. Great recipe I have been making and tweaking for 2 years now. It's easier and better than ever before! You can also modify the ingredients easily to fit your needs and tastes. Reheats well! Jul 27, 2014 - This makes an amazing hearty chowder with wonderful flavors. Perfect for …
From pinterest.com


CORN, SAUSAGE, AND WILD RICE CHOWDER ON BAKESPACE.COM
Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook, uncovered, until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. …
From bakespace.com


WILD RICE AND SAUSAGE CORN CHOWDER RECIPES
Steps: In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
From tfrecipes.com


CORN, WILD RICE AND SAUSAGE CHOWDER RECIPE
Get one of our Corn, wild rice and sausage chowder recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 77% Minnesota Wild Rice Soup Allrecipes.com This is an update on an old favorite from way up North. This rich and creamy soup is extremely sati... 15 Min; 10 Yield; Bookmark. 100% Mushroom & Wild Rice Soup Tasteofhome.com You …
From crecipe.com


CREAMY WILD RICE AND VEGETABLE CHOWDER RECIPES
Wild Rice Ham Chowder Recipe 455 WILD RICE AND HAM CHOWDER ... 2 cups half-and-half cream: 1 can (15-1/4 ounces) whole kernel corn, drained: Minced fresh parsley : Steps: In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. …
From tfrecipes.com


WILD RICE AND SAUSAGE CORN CHOWDER ON BAKESPACE.COM
Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook, uncovered, until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. …
From bakespace.com


Related Search