Wild Rice Chowder
1 cup uncooked wild rice, rinsed
2 cups water
1/4 cup olive oil
1 cup chopped onions
3-4 garlic cloves, minced
1/2 cup flour
4 cups chicken broth
3 peeled, cubed potatoes
16 oz. pkg. baby carrots
1/2 tsp. dried thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
16 oz. pkg. frozen corn
2 cups half and half
2 cups cooked cubed ham or cooked chicken or meatballs
In a heavy saucepan, combine wild rice and water. Cover and bring to a boil. Lower heat and simmer for 30-45 minutes, until rice is tender. Do not drain. Set rice aside.
In a large stockpot, melt butter or heat olive oil. Add onions and garlic and saute until tender.
Add flour and cook, stirring constantly, for 1-2 minutes until flour mixture bubbles. Stir in chicken broth and mix well with wire whisk.
Add potatoes, carrots, and seasonings. Cover pot, bring soup to a boil, reduce heat and simmer 20-30 minutes until slightly thickened.
Add corn, then cover and simmer an additional 20 minutes until vegetables are tender.
Stir in half and half, ham and the cooked wild rice. Cook until steaming, but do not bring to a boil again.