Wild Rice and Ham Chowder Jan Peterson
3/4 cup wild rice, rinsed and uncooked
1 1/2 cups water
1/2 cup flour
1/2 cup chopped onion
3 garlic cloves, minced
1/4 cup butter
4 cups water
6 chicken bouillon cubes
1 1/2 cups cubed peeled potatoes
1/2 cup chopped carrots
1/2 tsp. thyme leaves
1/2 tsp. nutmeg
1/8 tsp pepper
1 bay leaf
1 can corn undrained (optional)
2 cups evaporated skim milk
1 lb. cubed cooked ham
2 T. chopped fresh parsley
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. Saute onion and garlic in butter until crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer 15 to 30 minutes or until slightly thickened. Add corn. Cover, simmer an additional 15 to 20 minutes or until vegetables are tender. Stir in milk, ham and rice. Cook until thoroughly heated. Do not boil. Remove bay leaf. Garnish with parsley. (I've also made this using a ham bone and boiling the wild rice in the ham juice)