Melt butter in large saucepan over medium heat heat. Add onion,
ham, celery and carrot and saute until vegetables begin to soften
(about 10 minutes).
Add rice, stir to coat. Add broth and bay leaf. Simer until rice is
very tender, about 1 hour. Mix in cream. Puree 2 cups soup in
blender. Return puree to soup in saucepan. Add almonds, salt and
pepper. Bring to simmer.
Can be made 1 day ahead. Cover and chill. Bring to simmer before
serving.
Originally Submitted
5/1/2010
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