Corn Chowder with Wild Rice
Prep time
Cook time
Total time
A rich, thick, creamy, hearty soup made with fresh corn, vegetables and has a slight kick of heat from peppers. Perfect for a weeknight meal and only 137 calories a serving!
Serves: 10 cups
  • 2 tbsp. extra virgin olive oil
  • 2 cups carrots, finely chopped
  • 1 cup onion, finely chopped
  • 2 Pasilla Peppers, seeded, diced small
  • 2 jalapeno peppers, seeded, diced small
  • 10 oz Baby Bella mushroom, diced small
  • 6 cups chicken broth, low sodium
  • 4 ears corn (about 4 cups), husked off the cob
  • ½ cup wild rice, dry
  • 1¼ cups water
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • 8 oz. chicken, cooked, diced small
  • ½ cup half and half
  1. In a large pot, add olive oil, carrots, onions, Pasilla peppers and jalapeno peppers. Saute until slightly tender, about 5 minutes. Add mushrooms and cook for 4 more minutes. Pour in chicken broth and corn. Bring to a boil and simmer for 1 hour.
  2. Meanwhile, make the rice, by adding wild rice and water into a large pot. Bring to a boil, cover and simmer for 50 minutes until puffy. Drain out any water. Set a side.
  3. In a small bowl, add two tablespoon of water and 1 tablespoon of cornstarch; mix until smooth. Pour into chowder. Stir until thick, a couple of minutes.
  4. Stir in wild rice, chicken and half and half; cook for about 5 minutes more.
Calories per cup: 137, Fat: 5.5, Cholesterol: 20, Sodium: 621, Potassium: 414, Carbs: 15, Fiber: 3, Sugar: 3, Protein: 9
Nutrition Information
Serving size: 1 cup
Recipe by Peanut Butter and Peppers at