Monday, February 2, 2009

Corn Chowder with Wild Rice and Ham

I found the basic recipe for this in a Betty Crocker booklet but I tweaked it a little. This soup is a hearty winter soup and very easy to make. Enjoy.

Corn Chowder with Wild Rice and Ham

2 cans of cream of potato soup
2 small cans of sliced mushrooms drained
2 C chicken broth
1 box Uncle Ben's Wild Rice (not fast cooking type)
1 can whole corn drained
1 C sliced carrots
2 thick slices of ham (diced into 1/2 inch cubes)
1 small onion
2 T butter

In a dutch oven melt butter. Add chopped onions and sliced carrots cook until slightly softened. Add chicken broth, mushrooms, potato soup, ham, and corn. Cook over medium until carrots are soft. In separate pot prepared wild rice according to instructions on box. When rice is fully cooked add to soup mixture. Stir occasionally until carrots are fully cooked. Salt and pepper (white pepper) to taste. Should serve 8 easily.

Hint...If soup needs thickening, you can do so by adding 2 T of potato flakes at a time until soup is thick enough. Allow time for flakes to thicken before adding more.

2 comments:

Judy said...

Jan, I made your corn chowder receipe last week. Paul and I thought it was yummy! Next, I'm going to try making the butterfinger cake. Judy

dynochick (Jan) said...

You'll love the cake. I divided the recipe and gave half to Gavin and Barbara. It is deee lish.

Later next week I am going to bake something you might be interested in. Make sure you check it out.