Wild Rice and Corn Chowder

A family favorite.

1/2# bacon
2 small onions, diced
1 large bell pepper (colorful), diced
4 stalks celery, sliced
8 oz. raw wild rice
1 1/2 qts. chicken stock (homemade, preferably)
3 cloves garlic, minced
1 Tbsp thyme
1 Tbsp basil
1/2 tsp (+ or -) crushed dry red pepper flakes
1 lb. corn (I use TJ's frozen white corn)
1 1/2 pints half & half (or part whole milk)

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

In a large soup pot, combine rice, stock, bacon and vegetavel mixture, garlic, thyme, basil and crushed red pepper flakes. Cook over medium heat for 1 hour or until rice is done. Add corn and cream and cook 15 minutes more. Salt to taste. Serves about 8.