Best Wild Rice Ham Chowder Recipes

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.

WILD RICE,HAM AND CORN CHOWDER

Wild Rice,Ham and Corn Chowder image

When I made this for my friend she went crazy over it. Its very fulfilling and yummy with fresh warm rolls.

Provided by Char H

Categories Chowders

Time 1h10m

Number Of Ingredients 16

Ingredients

1 1/2 c water
3/4 c uncooked wild rice. well rinsed
1/2 c chopped onion
3 minced garlic cloves
1/4 c butter
1/2 c flour
4 c chicken stock
1 1/2 c cubed potatoes
1/2 c chopped carrots
1/2 tsp thyme, dried
1/2 tsp nutmeg
1/4 tsp pepper
1 bay leaf
17 oz can kernel corn undrained
3 c cubed cooked ham
2 c half and half

Steps:

1. In small sauce pan add the 1 1/2 cups of water and wild rice. bring to a boil and reduce the heat and cook covered about 35=40 min. till done. Do not drain off liquid if there is any left. In large sauce pan or dutch oven saute the onion, and garlic in the butter till tender crisp. add flour and cook 1 min. stirring constantly. gradually add the 4cups of stock. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to boil. Reduce heat and simmer for 20-30 minutes until slightly thickened. Add corn, cover and simmer another 15 min. or till all veggies are tender. Add ham and rice and half and half and heat till completely heated. Do not boil once you have added the cream. Remove bay leaf.At this point taste for seasoning (salt or pepper) The ham has usually got a lot of salt in it so it is not in the ingredients but if needed can be added now if desired. may add parsley for garnish if you like.

WILD RICE AND HAM CHOWDER

Wild Rice and Ham Chowder image

This is a little something different to do with that ham bone in your freezer. It's a nice combination of flavors sure to please anyone that likes baked ham.

Provided by pam of pams-hams.com

Categories Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups water (A)
3/4 cup wild rice (A)
1/4 cup butter (B) or 1/4 cup margarine (B)
1/2 cup chopped onion (B)
3 garlic cloves, minced (B)
1/2 cup flour (B)
4 cups water (B)
4 chicken bouillon cubes (B)
1 1/2 cups peeled cubed potatoes (C)
1/2 cup chopped carrot (C)
1/2 teaspoon thyme (C)
1/2 teaspoon nutmeg (C()
salt and pepper (C)
1 (17 ounce) can whole kernel corn, undrained (D)
2 cups half-and-half (or milk, D)
ham bone (D)

Steps:

Cook (A) Set aside.
(B) Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon.
Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes.
Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.

Nutrition Facts : Calories 398.4, Fat 18.6, SaturatedFat 11, Cholesterol 50.5, Sodium 868.5, Carbohydrate 51.8, Fiber 4.5, Sugar 4.5, Protein 10.2

WILD RICE & HAM CHOWDER RECIPE - (4.5/5)

Wild Rice & Ham Chowder Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 17

Ingredients

1/2 C. chopped onions
4 garlic cloves, minced
1/4 C. butter (no substitute)
7-8 T. flour
1/2 t. salt
1/4 t. pepper
6 C. chicken broth
4-5 medium potatoes, peeled & cubed
1/2 C. sliced carrots (I use the mini carrots)
1 large bay leaf
1/2 t. dried thyme
1/4 t. nutmeg
1 box Rice-A-Roni Long Grain & Wild Rice w/spice packet
2 to 2-1/2 C. fully cooked cubed ham
2 C. half & half OR 2 cups milk
1 can whole kernel corn, drained
Minced fresh parsley

Steps:

In a sauce pan over medium heat, saute onion & garlic in butter until tender. Add flour, salt & pepper. Stir to form roux (paste). Gradually, add chicken broth, bring to slow boil and cook for 3 minutes stirring constantly so as to not stick. Add potatoes, carrots, bay leaf, thyme & nutmeg. Cover and simmer for 20 minutes. Add rice, spice packet, ham, cream or milk, and corn. Heat through but do not boil. Remove bay leaf. Serve and sprinkle with parsley if desired.