Wild Rice And Ham Chowder

• 1 1/2 c. water
• 3/4 c. uncooked wild rice
• 1/2 c. flour
• 1/2 c. chopped onion
• 3 minced garlic cloves
• 1/4 c. margarine or butter
• 4 c. water
• 4 tsp. chicken bouillon
• 1 1/2 c. peeled and cubed potatoes
• 1/2 c. chopped carrots
• 1/2 tsp. thyme leaves
• 1/8 tsp. pepper
• 1 bay leaf
• 17 oz. can corn with juice
• 2 c. half and half milk
• 1 lb. (3 c.) cubed cooked ham
• 2 Tbsp. fresh parsley

1. In medium saucepan, combine 1 1/2 cups water and rice.
2. Bring to a boil; reduce heat.
3. Cover and simmer 35 to 40 minutes or until rice is tender.
4. Do not drain.
5. Lightly spoon flour into measuring cup and level off.
6. In large saucepot or Dutch oven, saute onion and garlic until tender-crisp.
7. Stir in flour.
8. Cook 1 minute, stirring constantly.
9. Gradually stir in the 4 cups water and bouillon.
10. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf.
11. Bring to a boil; reduce heat and cover.
12. Simmer 15 to 20 minutes or until slightly thickened.
13. Add corn.
14. Cover and simmer another 15 to 20 minutes.
15. Stir in ham, milk and rice. Remove bay leaf.
16. Garnish with parsley.
17. Serves 8.

water, wild rice, flour, onion, garlic, margarine, water, chicken bouillon, potatoes, carrots, thyme, pepper, bay leaf, corn, milk, ham, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290851 (may not work)