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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Wild Rice and Ham Chowder Recipe

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This recipe for Wild Rice and Ham Chowder is from Mama Kim Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 cup chopped onion
1/4 cup butter cubed
2 garlic cloves cubes
6 tbsp flour
1/2 tsp salt
1/4 tsp pepper
4 cups chicken broth
11/2 cups cubed peeled potatoes
1/2 cup chopped carrots
1 bay leaf
1/2 tsp dried thyme
1:4 tsp ground nutmeg
3 cups cooked wild rice
21/2 cups cubed cooked ham
2 cups half and half
1 can whole kernel corn, drained

In a Dutch oven, over medium heat,sauté onion in butter until tender. Add garlic, cook 1 ,Knute longer. Stir in flour, salt and pepper until blended. Gradually add broth. Bring to boil. Cook and stir for 2 minutes or until thickened and bubbly
Add the potshots, arrows, bay leaf, thyme and nutmeg. Return to boil. Reduce heat. Cover amd simmer for 39 minutes or until vegetables are tender. Stir in rice, ham, cream and corn, heat through, do not boil. Discard bay leaf.




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