Taste of Home
Wild Rice and Ham Chowder
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 8-10 servings (2-3/4 quarts).
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
Ingredients
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1/2 cup chopped onion
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1/4 cup butter, cubed
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2 garlic cloves, minced
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6 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 cups chicken broth
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1-1/2 cups cubed peeled potatoes
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1/2 cup chopped carrot
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1 bay leaf
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1/2 teaspoon dried thyme
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1/4 teaspoon ground nutmeg
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3 cups cooked wild rice
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2-1/2 cups cubed fully cooked ham
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2 cups half-and-half cream
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1 can (15-1/4 ounces) whole kernel corn, drained
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Minced fresh parsley
Directions
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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.
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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.
Nutrition Facts
1 cup: 266 calories, 12g fat (6g saturated fat), 51mg cholesterol, 1035mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 11g protein.
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