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TEST KITCHEN APPROVED

Wild Rice and Ham Chowder

Name: Wild Rice and Ham Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8-10 servings (2-3/4 quarts)
Ingredients: 1/2 cup chopped onion; 1/4 cup butter, cubed; 2 garlic cloves, minced; 6 tablespoons 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

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 10 min. Cook: 40 min.

By Taste Of Home Editorial Team

Recipe by Elma Friesen, Winnipeg, Manitoba

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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. —Elma Friesen, Winnipeg, Manitoba

TEST KITCHEN APPROVED

Wild Rice and Ham Chowder

13 Reviews Add your review

Yield:8-10 servings (2-3/4 quarts)

Prep:10 min

Cook:40 min

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Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
6 tablespoons 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

Text Ingredients

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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.