Corn Chowder with Wild Rice

Corn Chowder with Wild Rice

4 large ears fresh sweet corn, kernels removed (about 4 cups)

Cobs, reserved and halved

Chunk of Parmesan cheese rind

1 ½ cups sweet potato, diced

1 large Vidalia onion, diced

3 tablespoons butter

1 ½ teaspoons salt

1 teaspoon smoked paprika

4 cloves garlic, minced

2 teaspoons minced fresh rosemary

¼ teaspoon freshly ground pepper

3 cups cooked wild rice

parsley chopped for garnish

1. In a stockpot over medium heat, combine cobs, Parmesan cheese rind, and 7 cups water, and simmer for 30 minutes.

2. Remove cobs with tongs and discard; reserve stock.

3. Add sweet potato, onion, and butter to a pot.

4. Season with 1/2 teaspoon salt, paprika, and cook until potato and onion soften about 15 minutes.

5. Add garlic and rosemary, and cook for 1 minute.

6. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.

7. Transfer half of the soup to a blender and puree until smooth.

8. Transfer pureed soup back into stock pot.

9. Stir wild rice. 

10. Garnish with parsley and serve immediately.