Wild Rice And Ham Chowder - cooking recipe

Ingredients

1 1/2 cups water (A)
3/4 cup wild rice (A)
1/4 cup butter (B) or 1/4 cup margarine (B)
1/2 cup chopped onion (B)
3 garlic cloves, minced (B)
1/2 cup flour (B)
4 cups water (B)
4 chicken bouillon cubes (B)
1 1/2 cups peeled cubed potatoes (C)
1/2 cup chopped carrot (C)
1/2 teaspoon thyme (C)
1/2 teaspoon nutmeg (C()
salt and pepper (C)
1 (17 ounce) can whole kernel corn, undrained (D)
2 cups half-and-half (or milk, D)
ham bone (D)

Preparation

Cook (A) Set aside.
(B) Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon.
Add (C) Bring to a boil, reduce heat, cover and simmer 15-30 minutes.
Add (D) and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup.