I’ve got a few files of soup pictures backed up on my camera, so let me try to get a couple up this evening.

We had another couple of inches of snow today.  Enough for some extreme sledding.  These cold winters are perfect for soups, which I try to make at least once a week through most of fall and winter.  But I’m a firm believer of soup all year round. 

Wild rice can be a bit pricey, but shop around and you can usually find lower priced brands, or even in the bulk foods area.  But wild rice has such a wonderfully distinct bite and flavor that goes perfect in a soup.  But it does take about an hour to cook.  This chowder is very easy and very comforting.

If you’d like a copy of the recipe without the pictures, just email me at intothewardrobe@hotmail.com.  And please subscribe for lots more fun!


2 tbs. unsalted butter                             

1 onion, chopped                                           

4 oz. smoked ham, chopped                        

2 celery stalks, chopped                                  

1 carrot, chopped                                           

1 1/3 cups wild rice

7 cups low-salt chicken broth (That’s right, 7 cups.  But some of it will get absorbed into the rice.)

1 bay leaf

½ cup whipping cream

½ tsp. salt

1/8 tsp. ground black pepper


Melt butter in heavy large saucepan over medium heat.  Add onion, ham, celery and carrot and sauté until vegetables begin to soften, about 10 minutes. 

Add rice and stir to coat. 

Add stock and bay leaf.

Simmer until rice is very tender, stirring occasionally, about 1 hour. 

Mix in cream. 

Puree 2 cups of soup in blender. 

Return puree to soup and bring to simmer. 

Season with salt and pepper.


I think the smokiness of the ham goes so well with this soup.  I hope you give it a try and it warms your insides, no matter what the weather outside.  Let me know what you think by leaving a comment or emailing the address above.

God bless!