Wild Rice And Corn Chowder - cooking recipe

Ingredients

1/2 lb bacon, diced
2 small onions, diced (about 3/4 to 1 cup)
1 sweet red pepper, diced
4 stalks celery, diced
4 garlic cloves, minced
6 cups chicken stock
1 cup wild rice, uncooked
1 tablespoon fresh thyme, chopped (if using dry, half the amount)
1 tablespoon fresh basil, chopped (if using dry, half the amount)
1/2 - 1 teaspoon red pepper flakes
2 cups frozen whole kernel corn
2 cups whipping cream
salt

Preparation

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.