Smoked Ham Corn Chowder

Name: Smoked Ham Corn Chowder
Ingredients: 1 bay leaf; 1 sprig fresh thyme; 1 sprig fresh tarragon; 3 (14 1/2 ounce) cans reduced-sodium chicken broth; 12 cup finely chopped onion; 1 medium carrot, finely chopped; 2 (16 ounce) canswhole potatoes, drained, divided; 2 (16 ounce) cans whole kernel corn, drained, divided; 12 cup finely diced lean ham; 12 cup half-and-half cream; 2 (4 ounce) cans pimientos, drained and diced; 3 tablespoons chopped parsley; ground black pepper, to taste

13 ingredients

9 steps

Ingredients

1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
3 (14 1/2 ounce) cans reduced-sodium chicken broth
12 cup finely chopped onion
1 medium carrot, finely chopped
2 (16 ounce) canswhole potatoes, drained, divided
2 (16 ounce) cans whole kernel corn, drained, divided
12 cup finely diced lean ham
12 cup half-and-half cream
2 (4 ounce) cans pimientos, drained and diced
3 tablespoons chopped parsley
ground black pepper, to taste

Directions

1

Tie the bay leaf, thyme and tarragon in a bundle.
2

Place in a medium saucepan with the broth, onion and carrot.
3

Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard.
4

Dice enough of potatoes to make 1 cup; set aside.
5

In batches, puree the remaining potatoes, 1 can of corn and broth from the saucepan in a blender.
6

Return to the saucepan.
7

Add the diced potatoes, remaining corn, ham and half-and-half.
8

Bring to a boil, reduce heat and simmer for 5 minutes.
9

Stir in the pimentos, parsley and pepper.

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