Wild Rice and Ham Chowder |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 11 |
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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. Ingredients:
1/2 cup chopped onion |
1/4 cup butter, cubed |
2 garlic cloves, minced |
6 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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).
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