Wild Rice And Ham Chowder

• 1 1/2 cups water (A)
• 3/4 cup wild rice (A)
• 1/4 cup butter (B) or 1/4 cup margarine (B)
• 1/2 cup chopped onion (B)
• 3 garlic cloves, minced (B)
• 1/2 cup flour (B)
• 4 cups water (B)
• 4 chicken bouillon cubes (B)
• 1 1/2 cups peeled cubed potatoes (C)
• 1/2 cup chopped carrot (C)
• 1/2 teaspoon thyme (C)
• 1/2 teaspoon nutmeg (C()
• salt and pepper (C)
• 1 (17 ounce) can whole kernel corn, undrained (D)
• 2 cups half-and-half (or milk, D)
• ham bone (D)

1. Cook (A) Set aside.
2. (B) Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon.
3. Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes.
4. Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.

water, wild rice, butter, onion, garlic, flour, water, chicken bouillon cubes, potatoes, carrot, thyme, nutmeg, salt, whole kernel corn, milk, ham bone

Taken from www.food.com/recipe/wild-rice-and-ham-chowder-245741 (may not work)