We love wild rice…it’s a Minnesota specialty that tastes great and goes well in many recipes. I usually make Byerly’s Wild Rice Soup, but when I saw this recipe in the "Taste of Home Soups 2014” I wanted to try it. It’s chock full of good stuff and easy to make too.
I made my wild rice the evening before, letting it cook through supper time. I used some for this recipe and froze the extra I made. I have added directions at the bottom of this post for cooking your wild rice. This is a good way to use leftover Easter or holiday ham.
Wild Rice and Ham Chowder
½ Cup Onion -- chopped
¼ Cup Butter -- cubed
2 Teaspoons Garlic -- minced
6 Tablespoons Flour, All-purpose
½ Teaspoon Salt
¼ Teaspoon Pepper
4 Cups Chicken Broth
1 ½ Cups Potatoes -- cubed and peeled
½ Cup Carrot -- chopped
1 Each Bay Leaf
½ Teaspoon Dried Thyme
¼ Teaspoon Ground Nutmeg
3 Cups Wild Rice -- cooked
2 ½ Cups Ham -- cubed
2 Cups Half and Half
15 ½ Ounces Whole Kernel Corn -- drained
Minced Fresh Parsley
In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in 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 30 minutes or until vegetables are tender. Discard bay leaf.
Stir in the rice, ham, cream and corn; heat through but do not boil. Garnish with parsley.
Per Serving: 495 Calories; 19g Fat (33.4% calories from fat); 22g Protein; 61g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 1163mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
7 Ounces Wild Rice -- raw, 1 cup
3 Cups Water
1/2 Tablespoon Chicken Base
Bring water and chicken base or chicken broth to a boil, add rice, simmer 45-50 minutes, covered. Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid. Let cool before freezing. Freezes for 2-3 months.