Dinner for 6

Corn and Wild Rice Chowder

Name: Corn and Wild Rice Chowder
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups vegetable broth; 4 oz dry wild rice; 1 tbsp extra virgin olive oil; 1 onion; 1 tsp minced garlic; 3 carrots; 2 cups sliced bell peppers; 1 lb + 1 cup frozen corn; 1/4 cup nutritional yeast; 1 tsp salt; pepper to taste (optional); 1 cup unsweetened almond milk

Wild rice and vegetables simmer in broth, then finish with corn, nutritional yeast, and almond milk for a creamy chowder.

Typical price

$4.75for 4 servings

$1.19 per serving$4.75 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

70 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Broth or stock$0.07/oz typical	50 oz	$3.49Typical price
Wild, basmati, jasmine, arborio rice$0.15/oz typical	4 oz	$0.60Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Garlic$0.75 each typical	a little	$0.03Typical price
Carrots$1.09/lb typical	0.45 lb	$0.51Typical price
Bell peppers$2.49/lb typical	0.65 lb	$1.56Typical price
Almond, soy or oat milk$0.05/oz typical	8.5 oz	$0.43Typical price
Total for the servings shown		$7.12

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

6 cups vegetable broth
4 oz dry wild rice
1 tbsp extra virgin olive oil
1 onion
1 tsp minced garlic
3 carrots
2 cups sliced bell peppers
1 lb + 1 cup frozen corn
1/4 cup nutritional yeast
1 tsp salt
pepper to taste (optional)
1 cup unsweetened almond milk

Steps

Bring the vegetable broth to a boil in a large pot over high heat.
Stir in the wild rice, reduce the heat to low, cover, and simmer for 45 minutes.
Heat the olive oil in a large skillet over medium heat and cook the onion, garlic, carrots, and bell peppers for 10 minutes.
Add the cooked vegetables, frozen corn, salt, and pepper to the rice pot.
Simmer the chowder uncovered for 10 minutes, stirring occasionally.
Stir in the nutritional yeast and almond milk, then heat gently for 5 minutes without boiling.