Corn Chowder with Wild Rice
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| ½ cup onion | Peeled, washed, thinly sliced, and diced |
| ½ cup diced celery | Washed, trimmed and diced |
| 1/2 cup diced carrots | Washed, trimmed, peeled and diced |
| ¼ cup flour | |
| 1 cup frozen whole kernel sweet white corn | |
| 1/3 cup white rice | |
| 3 tablespoons wild rice | |
| 2 cups evaporate milk | |
| 4 cups low sodium chicken broth | |
| ½ teaspoon salt | |
| Dash of pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil to medium high heat in a large saucepan. | |
| 2 | Add onion. Cook until lightly brown. | |
| 3 | Sprinkle with flour. Add remaining ingredients. | |
| 4 | Heat mixture to boiling. Reduce heat. Simmer 40 minutes. Add rice and simmer for 20 minutes until rice is tender. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
