Name: Wild Rice and Ham Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 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

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

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Wild Rice and Ham Chowder

4.7 | 15 Reviews Add your review

Yield:8-10 servings (2-3/4 quarts)

Prep:10 min

Cook:40 min

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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

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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.