Steps to Make Super Quick Homemade Wild Rice and Ham Chowder

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Homemade Wild Rice and Ham Chowder. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Wild Rice and Ham Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wild Rice and Ham Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Wild Rice and Ham Chowder is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Wild Rice and Ham Chowder using 17 ingredients and 11 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Wild Rice and Ham Chowder:

1. 1 1/2 cup Water
2. 3/4 cup uncooked wild rice, rinsed
3. 1/2 cup Chopped Ham
4. 3 Garlic Cloves, minced
5. 1/4 cup margarine or Butter
6. 4 cup Water
7. 4 Buillon Cubes or 4 teaspoons chicken flavored instant bouillon
8. 2 medium potatoes peeled and cubed
9. 1/2 cup chopped carrots
10. 1/2 tsp thyme leaves
11. 1/2 tsp nutmeg
12. 1/8 tsp pepper
13. 1 Bay leaf
14. 17 oz can Whole kernal corn drained
15. 2 cup Half and Half
16. 1 lb (3cups) cubed, cooked ham
17. 2 tbsp chopped fresh parsley

Instructions to make to make Wild Rice and Ham Chowder

1. In medium sauce pan, combine 1 1/2 cups water and wild rice. Bring to a boil; reduce heat. Cover; simmer 35 to 40 minutes or until rice is tender. Do not drain
2. Ligtly spoon flour into measuring cup; level off. In large saucept or Dutch oven, saute onion and garlic in margarine until crisp- tender.
3. Stir in flour.
4. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon.
5. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil;reduce heat.
6. Cover; simmer 15 to 30 minutes or until slightly thickened.
7. Add corn
8. Cover; simme an additional 15 to 20 minutes or until vegetables are tender.
9. Stir in half and half, ham, and rice.
10. Continue to cook until thorougly heated. Do not boil.
11. Remove bay leaf. Garnish with parsley ans serve. Should serve 8

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