Wild Rice and Ham Chowder Recipe

By clawson

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

Preparation

Step 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.

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).