Wild Rice And Sausage Corn Chowder Recipes

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

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.

WILD RICE AND HAM CHOWDER

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.

QUICK SPICY SAUSAGE CORN CHOWDER

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

CORN AND WILD RICE CHOWDER

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.

WILD RICE AND CORN CHOWDER

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, WILD RICE AND SAUSAGE CHOWDER

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.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

SAUSAGE AND WILD RICE

Steps:

• In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.

SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.