1 1/2 c. water
3/4 c. wild rice, rinsed
1/2 c. flour
1/2 c. chopped onion
3 garlic cloves, minced
1/4 c. butter
4 c. water
4 tsp. chicken flavored bouillon
1 1/2 c. cubed, peeled potatoes
1/2 c. chopped carrots
1/2 tsp. thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17 oz.) can whole kernel corn, undrained
2 c. milk
3 c. cubed, cooked ham
2 tbsp. chopped fresh parsley

In medium saucepan, combine 1 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. In large saucepot, saute onion and garlic in butter until crisp tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer 15 to 20 minutes or until slightly thickened. Add corn. Cover; simmer until vegetables are tender. Stir in milk, ham and rice. Cook until thoroughly heated, but do not boil. Remove bay leaf. Garnish with parsley. Makes 6 to 8 servings.