In medium sauce pan, 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

Ligtly spoon flour into measuring cup; level off. In large saucept or Dutch oven, saute onion and garlic in margarine 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 30 minutes or until slightly thickened.

Add corn

Cover; simme an additional 15 to 20 minutes or until vegetables are tender.

Stir in half and half, ham, and rice.

Continue to cook until thorougly heated. Do not boil.

Remove bay leaf. Garnish with parsley ans serve. Should serve 8