Ingredients
1/2 cup chopped onion1/4 cup butter, cubed2 garlic cloves, minced6 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper4 cups chicken broth1-1/2 cups cubed peeled potatoes1/2 cup chopped carrot1 bay leaf1/2 teaspoon dried thyme1/4 teaspoon ground nutmeg3 cups cooked wild rice2-1/2 cups cubed fully cooked ham2 cups half-and-half cream1 can (15-1/4 ounces) whole kernel corn, drainedMinced fresh parsley
Preparation
In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.
