Wild Rice and Greens Chowder


1 Tbsp. vegetable oil
2 oz. country ham, chopped
1 onion, chopped
3 carrots, chopped
1 stalk celery, diced
3 garlic cloves, chopped
1 cup uncooked wild rice
2 cups chicken or beef broth
4 cups water
2 Tbsp. Premium Gold® Gluten Free Flour
4 cups whole milk or milk of your choice
2 oz. shredded cheese (Comte, Gruyere, Swiss)
1/2 tsp. each: salt & ground pepper
3 slices bacon, cooked until crisp and crumbled
3 cups coarsely chopped fresh kale, spinach, broccoli, or other greens
In large saucepan or Dutch oven, combine oil, ham, onion, carrots, celery and garlic. Sauté for 10 minutes until vegetables are tender and slightly brown. Add rice, sauté for 2 minutes.Add broth and water. Simmer until rice is done, about 40 minutes.Mix flour with 2 cups milk, whisk well and add to soup. Add remaining milk and cook until soup thickens, about 15 minutes. Add cheese, bacon, salt and pepper. Simmer for 5 minutes. Add greens and simmer for 5 minutes.