Corn Chowder With Wild Rice

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Carrots, Finely Chopped
• 1 cup Onion, finely chopped
• 2 whole Pasilla Peppers, Seeded, Diced Small
• 2 whole Jalapeno Peppers, Seeded, Diced Small
• 10 ounces, weight Baby Bella Mushroom, Diced Small
• 6 cups Chicken Broth, Low-Sodium
• 4 ears Corn, Husked With Kernels Cut Off The Cob
• 1/2 cups Wild Rice, Dry
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 8 ounces, weight Chicken, Cooked, Diced Small
• 1/2 cups Half-and-half

1. In a large pot, add olive oil, carrots, onions, and 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 according to package instructions. Drain out any excess water when done. Set aside.
3. In a small bowl, add the water and cornstarch; mix until smooth. Pour into the chowder. Stir until thick, a couple of minutes. Stir in wild rice, chicken and half-and-half; cook for about 5 minutes more.

olive oil, carrots, onion, peppers, peppers, bella mushroom, chicken broth, kernels, rice, water, cornstarch, weight chicken

Taken from tastykitchen.com/recipes/soups/corn-chowder-with-wild-rice/ (may not work)