Name: Wild Rice and Ham Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1/2 cup chopped onion -; 1/4 cup butter, cubed -; 2 garlic cloves, minced -; 6 tablespoons all-purpose flour -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 4 cups chicken broth -; 1-1/2 cups cubed peeled potatoes -; 1/2 cup chopped carrot -; 1 bay leaf -; 1/2 teaspoon dried thyme -; 1/4 teaspoon ground nutmeg -; 3 cups cooked wild rice -; 2-1/2 cups cubed fully cooked ham -; 2 cups half-and-half cream -; 1 can (15-1/4 ounces) whole kernel corn, drained -; Minced fresh parsley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Wild Rice and Ham Chowder

1. 1/2 cup chopped onion -

2. 1/4 cup butter, cubed -

3. 2 garlic cloves, minced -

4. 6 tablespoons all-purpose flour -

5. 1/2 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 4 cups chicken broth -

8. 1-1/2 cups cubed peeled potatoes -

9. 1/2 cup chopped carrot -

10. 1 bay leaf -

11. 1/2 teaspoon dried thyme -

12. 1/4 teaspoon ground nutmeg -

13. 3 cups cooked wild rice -

14. 2-1/2 cups cubed fully cooked ham -

15. 2 cups half-and-half cream -

16. 1 can (15-1/4 ounces) whole kernel corn, drained -

17. Minced fresh parsley -

How to cook deliciously - Wild Rice and Ham Chowder

1. Stage

In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

2. Stage

Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.