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Chicken, Wild Rice, and Corn Chowder

Hands-on time 44 mins
Total time 1 hr, 34 mins

Serves 8 (serving size: about 1 1/2 cups chowder and 2 teaspoons crumbled bacon)

Chowder is downright addictive, and for good reason. Thick, creamy, and milk rich, it’s the perfect antidote to a cold winter night. This one plays up wild rice’s slightly crunchy resistance with crunchy-sweet corn. If you have cooked wild rice on hand (or have some stashed in your freezer), this hearty soup comes together in less than 30 minutes.


  • 3 cups water
  • 2/3 cup uncooked wild rice, rinsed and drained
  • 4 applewood-smoked bacon slices, chopped
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 2 cups unsalted chicken stock (such as Swanson)
  • 4 cups 2% reduced-fat milk
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups frozen corn kernels, thawed

Nutrition Information

  • calories 288
  • fat 8.4 g
  • satfat 3.4 g
  • monofat 3 g
  • polyfat 1 g
  • protein 23 g
  • carbohydrate 31 g
  • fiber 2 g
  • sugars 8 g
  • Est. Added Sugars 0 g
  • cholesterol 53 mg
  • iron 1 mg
  • sodium 505 mg
  • calcium 173 mg

How to Make It

  1. Place 3 cups water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until done. Drain rice, if necessary.

  2. Heat a Dutch oven over medium heat. Add bacon; cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 1 1/2 tablespoons drippings (discard remaining drippings). Add onion, celery, thyme, and bay leaves to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add chicken; cook 3 minutes, stirring occasionally.

  3. Weigh or lightly spoon our into a dry measuring cup; level with a knife. Combine our and stock, stirring with a whisk until smooth. Add our mixture, milk, salt, and pepper to pan. Bring to a simmer; stir in rice and corn. Cook 10 minutes, stirring occasionally. Discard bay leaves. Ladle chowder into 8 bowls. Sprinkle with bacon.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;