Wild Rice & Ham Chowder

Photo by Mary Lee S.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

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

Directions

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.

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