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1
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover and simmer for 20 - 25 minutes. Remove from heat and let stand for 5 minutes. Stir and drain off any remaining water. Set aside.
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2
Meanwhile, in a small skillet or saute' pan, cook the celery in the butter over medium-high heat until translucent. Set aside.
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3
Measure the chicken broth, evaporated milk and enough water to make 8 cups liquid into a large stock pot. Bring to a boil; whisk in soup mix.
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4
Add wild rice, celery and the three cans cream-style corn. Return to a boil, reduce heat and simmer for 20 minutes.
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5
Serve this creamy delicious soup in mugs or bowls topped with crumbled bacon.
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6
Refrigerate leftover slices of cooked bacon in a zipper bag, or other airtight container. Just before serving, fold between layers of paper towels and microwave for 20 to 30 seconds; let cool before crumbling.
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7
Chowder can be refrigerated or frozen and reheated as needed.
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8
Perfect for those cold winter days.
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9
Chicken Corn Chowder
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10
Stir in 1 large can chicken breast, drained, or 1 cup chopped leftover chicken with the corn, celery and wild rice.
