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 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
"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!"
"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."
"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."