WILD RICE AND HAM CHOWDER

Wild Rice and Ham Chowder image

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

Provided by Taste of Home

Categories Lunch

Time 50m

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

Number Of Ingredients 17

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

Steps:

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 : Calories 266 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1035mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.