Wild Rice and Ham Chowder |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. 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) |
Directions:
1. Cook (A) Set aside.
2. (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.
3. Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes.
4. Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.
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