Name: Wild Rice Corn Chowder
Yield: Makes 4 servings
Ingredients: Fresh lemon juice, 1 tablespoon; Quick-cooking wild rice, ⅓ cup (2 oz/60 g), rinsed; Dry sherry or dry white wine, ¼ cup (2 fl oz/60 ml); Garlic, 1 teaspoon finely chopped; Celery, 1 stalk, chopped; Unsalted butter, 3 tablespoons; Yellow onion, 1 cup (5 oz/155 g) finely chopped; Vegetable broth, 4 cups (32 fl oz/1 l); Sea salt and freshly ground pepper; Carrot, 1, peeled and finely chopped; Sweet smoked paprika, ½ teaspoon; Dried thyme, 1 teaspoon; All-purpose flour, ¼ cup (1½ oz/45 g); Heavy cream, 2 tablespoons; Yukon Gold potato, 1, peeled and cut into ½-inch (12-mm) cubes; Fresh corn, 4 ears, shucked, kernels cut from the cobs, cobs reserved

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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.

Ingredients

Quick-cooking wild rice, ⅓ cup (2 oz/60 g), rinsed
Sea salt and fresh

Dinner
Vegetarian
Autumn

Method

In a small saucepan, combine the wild rice, 1½ cups (12 fl oz/240 ml) water, and ¼ teaspoon 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, 35-40 minutes.
Meanwhile, in another saucepan, melt the butter over medium heat. Add the onion, celery, carrot, garlic, and thyme, and sauté un

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