Wild Rice and Corn Chowder

2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium yellow onions, chopped
1 cup chopped carrots
2 boxes Long Grain Wild Rice (I like Uncle Ben’s)
3 cups chicken stock (or vegetable)
2 cups corn kernels, fresh or frozen
2 cans evaporated skim milk
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

  1. In a medium stockpot on medium-high heat, cook the onions in the oil and butter until soft, stirring frequently, about 5 minutes. Add the carrots.
  2. Reduce the heat to medium, add the two boxes of wild rice and only one spice packet, if included and the amount of water called for.
  3. Bring the rice mixture to a boil, reduce heat and cook until most of the water is absorbed and the rice is tender.
  4. Add the chicken broth.
  5. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (if using frozen corn, you can skip this step.) Add the corn to the soup.
  6. Add the evaporated skim milk.

Cook for 8-10 more minutes, until heated through. Season to taste with salt and pepper.
Serve hot. Garnish with fresh chopped parsley. Serves 6.

Enjoy with Windham Wheat Castleton Crackers.

Additional add- in suggestions:
Smoked Turkey, chopped
Ham, chopped
Crumbled Bacon