Wild Rice and Bacon Chowder

from Amy Crosby

1 1/2 cup water
3/4 cup uncooked wild rice
1/2 cup flour
1/2 cup chopped onion
1/4 cup butter
4 cups water
4 cubes chicken bouillon
2 cups half & half
1/2 cups chopped carrots
1/2 tsp. thyme
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17oz.) can corn
1 1/2 cup cubed potatoes
1 lb. bacon, cooked & crumbled (cubed ham would work too)

In a saucepan combine 1 1/2 cup water and wild rice. Bring to boil, reduce heat, cover & simmer 35-40 min or until tender, do not drain.

In a large stock pot, saute onion in butter until tender crisp, stir in flour, cook 1 minute stirring constantly. Gradually stir in 4 cups of water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer 15-20 min or until slightly thickened. Add corn and continue to simmer 15-20 min. Stir in half & half, bacon & rice. Cook until thouroghly heated. Do not boil. Remove bay leaf before serving. Serve with crusty bread & salad.