Wild Rice and Ham Chowder

A hearty soup for a cold winter day.

Ingredients

1 1/2 cups water
3/4 cup wild rice
1/2 cup flour
1/2 cup chopped onion
3 garlic cloves, minced
1/4 cup butter
4 cups water
4 chicken bouillon cubes
1 1/2 cups cubed, peeled potatoes
1/2 cup chopped carrots
1/2 teaspoon thyme
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1 bay leaf
17 ounce can whole kernel corn, undrained
2 cups half and half
3 cups cubed cooked ham
2 Tablespoon chopped fresh parsley

Instructions

In medium saucepan, combine 1 1/2 cups water and wild rice. Bring to boil; reduce heat. Cover and simmer for 35 - 40 minutes or until rice is tender. Do not drain.

In large stock pot, saute onion and garlic in melted butter until crisp tender. Stir in flour. Cook one minute, stirring constantly. Gradually add 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to boil, reduce heat. Reduce heat to a simmer, cover, and cook for 15-20 minutes. Add undrained corn. Cover and simmer an additional 15-20 minutes or until vegetables are tender. Stir in half and half, ham and rice. Cook until heated through. Do not boil. Remove bay leaf. Garnish with parsley.
Serves 6.

Recipe source:  Pillsbury Classic Cookbook, Winter Fun, 1987