I can’t believe it’s almost Halloween! And this weekend we have family coming over and we’re going on our town’s annual Haunted Trail. It’s three miles through a wooded trail that’s been decorated with all sorts of scary scenes and haunted houses. It’s one of our family’s favorite events of the year and we usually count down the days. This year I’m making a big pot of Chicken Corn Chowder so, once we’re sufficiently spooked and back home safe and sound, we’ll eat dinner around the outdoor firepit. I usually serve this with corn bread and wine. Because the adults need the extra help after a long, spooky night!
Chicken Corn Chowder
Ingredients
- 12 1/2 cups chicken broth
- 1 1/4 cups wild rice
- 6 1/4 cups frozen corn kernels thawed (2-1/2 lbs)
- 2 Tablespoons olive oil
- 2 cups cooked chicken cubed
- 3 carrots peeled and diced
- 2 medium onions chopped
- 1 1/2 cups half-and-half
- fresh parsley for garnish
Instructions
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In a large stockpot over medium heat, bring the broth to a simmer. Add the wild rice and simmer until the rice is almost tender and most of the water has evaporated, about 40 minutes.
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Meanwhile, in a food processor or blender, blend 3 2/4 cups corn and 1 1/2 cups broth until thick and smooth. Set aside.
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In a dutch oven, heat the oil over medium heat. Add the chicken and saute for 5 minutes. Add the carrots and onions and stir for another 5 minutes. Stir in the remaining 6 cups broth and bring the soup to a simmer.
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Reduce heat to low and simmer for 15 minutes. Stir in the wild rice, corn puree, and remaining corn kernels. Cook for at least 15-20 minutes, at a simmer, to finish cooking the wild rice. Stir in the half and half. If you need to thin the soup, do so with more broth. Add salt and pepper to taste. Serve immediately with fresh parsley as a garnish.
