Title: Corn Chowder with Fresh Herbs and Smoked Ham
Categories: Jill, Reg2
Yield: 6 Servings

2 cn (14 1/2 Oz Each) Chicken
-Broth
1/2 c Onion; Finely Chopped
1 md Carrot; Finely Chopped
1 Bay Leaf
1 Sprig Fresh Thyme And
-Tarragon
2 cn (16 Oz Each) Whole Potatoes;
-Drained
2 cn (10 Or 17 Oz) Whole Kernel
-Corn; Drained
1/2 c Half-And-Half
2 cn Pimientos; Drained And Diced
3 tb Parsley; Chopped
1 c (4 Oz) Smoked Ham; Julienned

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 on Feb 24,
1998