Combine Ingredients: In the crockpot, add the following ingredients all at once: wild rice, diced sausage, diced onion, diced celery, diced carrots, minced garlic, dried tarragon, chicken stock, and corn kernels. Stir to combine.
"Set it...and forget it!": Set your crockpot to low heat and cook for about 6-8 hours or on high heat for approximately 4-6 hours. The timing may vary depending on your crockpot, so check it periodically. The rice should be tender, and the flavors will meld together over time.
Finish with Cream: About 30 minutes before serving, stir in the heavy cream. Let the chowder continue to cook for the remaining time. Be careful not to let it boil in the crockpot once the cream is added, as it may curdle.
Season and Serve: Season the chowder with salt and pepper to taste. Adjust the tarragon, salt, and pepper as needed. Ladle the chowder into bowls, garnish with fresh tarragon if desired, and serve hot.
