Corn & Potato Chowder with Wild Rice is a warm, satisfying bowl of comfort: creamy, chunky, and full of hearty vegetables and nutty wild rice. I first tasted this at my sister-in-law’s home and loved it so much I made my own batch that same week. It’s a versatile soup that would also be excellent with cubed chicken or turkey folded in for added protein.
Homemade Corn & Potato Chowder with Wild Rice
I start getting excited every September because, while I love grilling season, my true kitchen heart belongs to soups and winter cooking. I’m drawn to midwestern-style comfort food: meat and potatoes, hotdishes, casseroles and dishes covered in cheese. Soups that combine those elements—starch, vegetables, and a rich base—are how I get through chilly, rainy days.
This corn and potato chowder leans into that comforting profile. It has tender baby potatoes, sweet corn, and chewy wild rice in a lightly creamy broth. A well-made roux gives the soup depth and body, so take your time browning the butter and flour; a properly caramelized roux adds a layer of flavor you won’t want to skip.
I often cook a big batch of wild rice separately—I use an Instant Pot method and freeze two-cup portions—so it’s easy to add to soups. If you don’t have pre-cooked wild rice, you can add raw wild rice to the pot and cook it for 30–35 minutes before adding the potatoes and carrots so the vegetables don’t overcook. Fresh corn is ideal here for sweetness and texture, but canned corn works well in a pinch. Choose the smallest baby red or yellow potatoes you can find; wash them and leave the skins on, adding them whole or halved depending on size.
Corn and Potato Chowder with Wild Rice
Corn & Potato Chowder with Wild Rice is a filling, warming soup perfect for cool weather. It combines sweet corn, tender baby potatoes, par-cooked wild rice, and a lightly creamy broth. Serve it with crusty bread or a simple green salad for a complete meal.
20 minutes
1 hour
1 hour 20 minutes
Ingredients
- ½ cup salted butter
- ⅓ cup all-purpose flour
- 2 quarts chicken or vegetable stock
- ¼ cup chopped onion
- ¼ cup chopped celery
- 1 pound baby red or yellow potatoes, washed
- 2 cups fresh corn (or canned corn, drained)
- 2 cups par-cooked wild rice (or raw wild rice—see notes)
- 1 cup half-and-half
Instructions
- Make the roux: melt the butter in a small non-stick skillet, stir in the flour, and whisk steadily over medium-low heat until the mixture turns a rich golden brown. Watch carefully and whisk often to prevent burning. A deeply browned roux contributes a toasty flavor base for the chowder.
- Combine the soup: in a large soup pot, add the broth, chopped onion, chopped celery, potatoes, corn, and the wild rice (if par-cooked). Stir in the roux gradually so it blends smoothly into the broth.
- Simmer: bring the soup to a gentle simmer and cook, stirring frequently, for about 30 minutes if using par-cooked rice. If you added raw wild rice, simmer for 30–35 minutes before adding the potatoes and carrots so the vegetables remain tender instead of mushy.
- Finish with cream: stir in the half-and-half and warm the soup over medium-low heat for another 10 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve hot with your choice of bread or garnishes such as chopped parsley or chives.
Nutrition Information
Yield: 8 Serving Size: 1
Amount Per Serving (estimate):
- Calories: 590
- Total Fat: 33g (Saturated Fat: 14g, Trans Fat: 1g, Unsaturated Fat: 16g)
- Cholesterol: 168mg
- Sodium: 301mg
- Carbohydrates: 35g (Fiber: 3g, Sugar: 5g)
- Protein: 38g
Nutrition data provided here is only an estimate.
Tips & Variations
For a meatier version, add cooked, cubed chicken or leftover turkey at the end of cooking to warm through. If you prefer a thicker chowder, mash a small portion of the cooked potatoes against the side of the pot and stir them back in. To save time, use pre-cooked frozen wild rice or cook the rice in advance and freeze in two-cup portions for future soups. Fresh corn provides the best texture and sweetness, but canned works well when fresh corn is out of season. Store leftovers in the refrigerator for 3–4 days; reheat gently on the stovetop to avoid curdling the cream.