Corn and Wild Rice Chowder

1/2 cup (1 stick) butter
4 cups medium diced onion
2 cups medium diced celery
1 cup medium diced carrot
2 cloves garlic, minced
4 cups peeled and cubed (1-inch cubes) small red potatoes
8 cups chicken stock
1 cup flour
2 cups cooked wild rice
3 cups whole-kernel corn
2 cups milk
2 cups whipping cream
1 tablespoon hot pepper sauce
Pinch of thyme
Salt and pepper to taste

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.