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Wild Rice and Ham Chowder

Wild Rice and Ham Chowder
The rich, comforting taste of this chowder appeals to everyone who tries it. I have my younger sister to thank for sharing this recipe with me years ago. —Elma Friesen, Winnipeg, Manitoba
11 ServingsPrep: 10 min. Cook: 40 min.

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

Directions

  • 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.
  • Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a
  • boil. Reduce heat; cover and simmer for 30 minutes or until
© Taste of Home 2013

2 of 2

Wild Rice and Ham Chowder (continued)

Directions (continued)

  • vegetables are tender. Stir in the rice, ham, cream and corn; heat
  • through (do not boil). Discard bay leaf. Garnish with parsley.
  • Yield: 8-10 servings (2-3/4 quarts).
Nutrition Facts: 1 cup equals 266 calories, 12 g fat (6 g saturated fat), 51 mg cholesterol, 1,035 mg sodium, 26 g carbohydrate, 2 g fiber, 11 g protein.
© Taste of Home 2013