4 1/2 c. water
2 1/4 c. wild rice, uncooked, rinsed
1 1/2 c. flour
1 1/2 c. onions, chopped
9 garlic cloves, minced
3/4 c. butter
10 c. water
12 chicken bouillon cubes
4 1/2 c. (6 med.) peeled potatoes, cubed
1 1/2 c. carrots, chopped
1 1/2 tsp. thyme leaves
1 1/2 tsp. nutmeg
1/4 tsp. pepper
3 bay leaves
3 (17 oz.) Green Giant golden whole kernel corn, undrained
6 c. half & half
3 lbs. (9 c.) cooked ham, cubed
1/3 c. fresh parsley

In large saucepan, combine 4 1/2 cups water and wild rice. Bring to a boil, reduce heat. Cover, simmer 35 to 40 minutes, or until rice is tender. Do not drain. Lightly spoon flour in measuring cup; level off. In large saucepot (10 quart) saute onions and garlic in butter until crisp-tender. Stir in flour. Cook one minute, stirring constantly. Gradually stir in 10 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper, and bay leaves. Bring to a boil; reduce heat, cover, simmer 15 to 30 minutes or until slightly thickened. Add corn. Cover, simmer an additional 15 to 20 minutes, or until vegetables are tender. Stir in half and half, ham, and rice. Cook until thoroughly heated, stirring occasionally. Do not boil. Remove bay leaves. Garnish with parsley. Serve with raisins, wheat and rye muffins and hot wine punch. Serves 24.