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Wild Rice and Ham Chowder Recipe
Wild Rice and Ham Chowder Recipe photo by Taste of Home

Wild Rice and Ham Chowder Recipe

Read Reviews (7)
4.63 7
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:11 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 11 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 6 tablespoons King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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. 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. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Wild Rice and Ham Chowder in Country Pork 1996, p36

Nutritional 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.

Reviews for Wild Rice and Ham Chowder(7)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 25, 2014

Delicious! I had to use evaporated milk for the half & half, but the soup was still fabulous!

MY REVIEW
Reviewed Feb. 23, 2013

I have been making this soup for years and it is truly our favorite. I sometimes make it for church suppers and everyone loves it. Sometimes I use dried onions or shredded carrots, just depends on how busy I am. But this soup is just the best ever!

MY REVIEW
Reviewed Jan. 31, 2012

This is some of the best soup I have ever made. Will definitely make this again!

MY REVIEW
Reviewed Dec. 28, 2011

This was great! I took some timesaving shortcuts and it was still wonderful. I used canned diced potatoes and canned carrots and dried onion. Can't imagine it being any better with hard labor involved :) Definitely cut the time way back too as you don't have to wait for the veggies to soften. I used 2 cans potatoes and 1 can of carrots.

MY REVIEW
Reviewed Dec. 10, 2011

Soooo good!! The perfect soup for a cold winter day :)

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