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.
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. Yield- 8-10 servings (2-3/4 quarts).
Nutritional Facts
1 cup equals 266 calories, 12 g fat (6 g saturated fat), 51 mg cholesterol, 1,035 mg sodium, 26 g carbohydrate, 2 g fiber, 11 g protein.
Originally Submitted
1/19/2015
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