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Wild Rice and Ham Chowder Recipe

Wild Rice and Ham Chowder Recipe

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. YIELD:11 servings

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

  • 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).

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

Sort By :
MY REVIEW
Reviewed Nov. 2, 2015

"Wow! Delicious! Whole family loved it and has already requested it be made often!"

MY REVIEW
Reviewed Jan. 14, 2015

"So tasty! I ended up substituting the the ham for chicken, added celery, and forgot to add the cream oops. In our house we like cayenne pepper so I seasoned the chicken with that. I will definitely be making this again."

MY REVIEW
Reviewed Dec. 31, 2014

"Very good! Great way to use leftover ham from Christmas!"

MY REVIEW
Reviewed Dec. 30, 2014

"Wow this was so good. Never had a ham soup before. I substituted savory for the thyme because I didn't have any on hand and I used frozen corn rather than canned. Had to use evaporated milk in place of the half n half since I didn't have that either, but even with all the changes, the soup was amazing!"

MY REVIEW
Reviewed Apr. 26, 2014

"Could this soup be frozen and then thawed out for later use?"

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 :)"

MY REVIEW
Reviewed Dec. 1, 2011

"Oh WOW this is DELICIOUS! Unfortunately I had no idea it made so much, and I am cooking for two, lol. This is hearty, warm, delicious, and comforting... all in one bowl. We will definitely be making this one again!"

MY REVIEW
Reviewed Jan. 13, 2010

"Amazing - my sister turned me on to this recipe. I absolutely love it."

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