Wild Rice and Ham Chowder

Submitted by pam of pams-hams.com

"This is a little something different to do with that ham bone in your freezer. It's a nice combination of flavors sure to please anyone that likes baked ham."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 1 1⁄2 cups water (A)
• 3⁄4 cup wild rice (A)
• 1⁄4 cup butter (B) or 1/4 cup margarine (B)
• 1⁄2 cup chopped onion (B)
• 3 garlic cloves, minced (B)
• 1⁄2 cup flour (B)
• 4 cups water (B)
• 4 chicken bouillon cubes (B)
• 1 1⁄2 cups peeled cubed potatoes (C)
• 1⁄2 cup chopped carrot (C)
• 1⁄2 teaspoon thyme (C)
• 1⁄2 teaspoon nutmeg (C()
• salt and pepper (C)
• 1 (17 ounce) can whole kernel corn, undrained (D)
• 2 cups half-and-half (or milk, D)
• ham bone (D)

directions

1. Cook (A) Set aside.
2. (B) Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon.
3. Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes.
4. Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.