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. Yield: 8-10 servings (2-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.6 Kcal (919 kJ) | ||
| Calories from fat | 102.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 18% | |
|---|---|---|---|
| Cholesterol | 27.37mg | 9% | |
| Sodium | 452.97mg | 19% | |
| Potassium | 269.64mg | 6% | |
| Total Carbs | 24.34g | 8% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.8mg | 32% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 79.57 Kcal (333 kJ) | ||
| Calories from fat | 37.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 18% | |
|---|---|---|---|
| Cholesterol | 9.92mg | 9% | |
| Sodium | 164.14mg | 19% | |
| Potassium | 97.71mg | 6% | |
| Total Carbs | 8.82g | 8% | |
| Sugars | 1.59g | 18% | |
| Dietary Fiber | 0.91g | 10% | |
| Protein | 1.73g | 10% | |
| Vitamin C | 2.9mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 2.1mg | 32% | |
| Calcium | 28.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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