Wild Rice and Ham Chowder Recipe
- 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
- 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).
1 cup: 266 calories, 12g fat (6g saturated fat), 51mg cholesterol, 1035mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 11g protein
Reviews for Wild Rice and Ham Chowder
"Very tasty!!! Yes, making soup involves quite a bit of chopping, but the reward is great! The ingredients in this soup blend nicely and end up with a super flavor - I don't understand how some people say there isn't any! Can't wait to have some after it's had some time in the frig. I did add celery, but that it the only change I made. Truly enjoyed!!"
"I made this recipe exactly as written and was very disappointed. A lot of work and unfortunately not much flavor. My daughter and I are hoping it will be more flavorful tomorrow after the ingredients have more time to blend? Nevertheless, I don't think I'll be making this one again!"
"Wow! Delicious! Whole family loved it and has already requested it be made often!"
"Very good! Great way to use leftover ham from Christmas!"
"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!"
"Could this soup be frozen and then thawed out for later use?"
"Delicious! I had to use evaporated milk for the half & half, but the soup was still fabulous!"
"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!"
"This is some of the best soup I have ever made. Will definitely make this again!"
"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."
"Soooo good!! The perfect soup for a cold winter day :)"
"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!"
"Amazing - my sister turned me on to this recipe. I absolutely love it."