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Ingredients
- 1/2 cup (1 stick) butter
- 2 cups cooked wild rice
- 4 cups medium diced onion
- 3 cups whole-kernel corn
- 2 cups medium diced celery
- 2 cups milk
- 1 cup medium diced carrot
- 2 cups whipping cream
- 2 cloves garlic, minced
- 1 tablespoon hot pepper sauce
- 4 cups peeled and cubed (1-inch cubes) small red potatoes
- Pinch of thyme
- 8 cups chicken stock
- Salt and pepper to taste
- 1 cup flour
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
In large soup pot, melt butter over medium heat. Add onion, celery, carrot and garlic. Cook until vegetables are tender but not brown.
While vegetables cook, combine potatoes and stock in 4-quart saucepan and cook over high heat until potatoes are done. Add flour to cooked vegetables and blend well. Cook, stirring constantly, 3 to 4 minutes. Add potato mixture to vegetable mixture and stir until smooth using large wire whisk. Bring to boil. Add remaining ingredients and bring to simmer to heat through. Adjust seasonings and serve. Makes 20 servings, 8 ounces each.
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