Wild Rice & Corn Chowder
========================
*6 to 8 Servings*

˝ lb bacon
2 small onions, diced
1 large bel pepper, diced
4 stalks celery, diced
8 oz raw wild rice
1˝ q chicken stock
3 cloves garlic, minced
1 T thyme
1 t basil
1 t crushed red pepper
1 lb yellow corn kernels, fresh or frozen (if fresh, cook in boiling water
        for 12 mins).
1˝ pints heavy cream
salt to taste

1. In a large skillet, sauté the bacon until crisp. Drain off excess fat. 
Add the onions, bell pepper and celery and sauté with the bacon for 5 
minutes.

2. In a large soup pot, combine the rice, chicken stock, bacon and vegetable
mixture, garlic, thyme, basil and crushed red pepper. Cook over medium heat
for 1 hour, until the rice is done. Add the corn and cream and cook for 15
minutes more. Salt to taste.

3. If not serving immediately, cool and chill. Add half & half to liquefy 
when reheating and serving the following day.

Lois Shedlowski