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
Wild Rice and Ham Chowder
Wild Rice and Ham Chowder
Prep Time
10 min
Cook Time
40 min
Yield
8-10 servings (2-3/4 quarts)
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
- 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.
- 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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