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Wild Rice and Ham Chowder

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.
  • Makes
    8-10 servings (2-3/4 quarts)


  • 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


  • 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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  • kredhead
    Apr 22, 2020

    Oh yes, leftover Easter ham! Mallard Club Minnesota wild rice! So good

  • hd4baja
    Mar 6, 2016

    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!!

  • Donna872
    Feb 14, 2016

    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!

  • amehart
    Nov 2, 2015

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

  • jessican1023
    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.

  • lisacullins
    Dec 31, 2014

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

  • rmbarr059
    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!

  • jrjackson2
    Apr 26, 2014

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

  • srsexton
    Mar 25, 2014

    Delicious! I had to use evaporated milk for the half & half, but the soup was still fabulous!

  • guildlady
    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!