Corn Chowder

Name: Corn Chowder
Ingredients: 2 cans chicken broth; 1/2 c. finely chopped onion; 1 medium carrot, chopped; 1 bay leaf; 1 sprig thyme and tarragon; 2 cans whole potatoes, drained; 2 cans whole kernel corn; 1/2 c. half and half; 2 canned pimientos, drained and diced; 3 Tbsp. chopped parsley; 1 c. julienne cut ham

11 ingredients

13 steps

Ingredients

2 cans chicken broth
1/2 c. finely chopped onion
1 medium carrot, chopped
1 bay leaf
1 sprig thyme and tarragon
2 cans whole potatoes, drained
2 cans whole kernel corn
1/2 c. half and half
2 canned pimientos, drained and diced
3 Tbsp. chopped parsley
1 c. julienne cut ham

Directions

1

In a 3-quart saucepan, combine broth, onion and carrot.
2

Tie together bay leaf and fresh herbs in cheesecloth bag.
3

Add to saucepan; bring to boil.
4

Reduce heat and simmer for 10 minutes. Remove herbs.
5

Dice enough of the potatoes to make 1 cup; set aside.
6

Add remaining potatoes and 1 can of corn to saucepan. Puree with electric blender in batches until smooth.
7

Return to saucepan.
8

Stir in diced potatoes, the remaining corn and half and half.
9

Bring to boil, reduce heat and simmer for 15 minutes.
10

Stir in pimientos and parsley.
11

Season with pepper.
12

Ladle into bowls; garnish with ham and parsley.
13

Serves 6.