Corn chowder with fresh herbs and smoked ham

6 Servings

Ingredients

Quantity Ingredient
2 cans (14 1/2 Oz Each) Chicken Broth
½ cup Onion; Finely Chopped
1 medium Carrot; Finely Chopped
1 Bay Leaf
1 Sprig Fresh Thyme And Tarragon
2 cans (16 Oz Each) Whole Potatoes; Drained
2 cans (10 Or 17 Oz) Whole Kernel Corn; Drained
½ cup Half-And-Half
2 cans Pimientos; Drained And Diced
3 tablespoons Parsley; Chopped
1 cup (4 Oz) Smoked Ham; Julienned

Directions

In a 3-quart saucepan, combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Remove herbs. Puree in electric blender entire contents of pot, along with 1 can of potatoes and 1 can of corn. Return to saucepan. Dice other can of potatoes and add to pot along wtih remaining can of corn. Stir and add half and half. Bring to a boil, reduce heat and simmer 5 minutes. Stir in pimientos, parsley and ham.

Season with pepper, if desired. Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Peri Hogrebe, South St. Louis, MO Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998

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