Smoked Ham Corn Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 1 tie the bay leaf, thyme and tarragon in a bundle. place in a medium saucepan with the broth, onion and carrot. heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. dice enough of potatoes to make 1 cup; set aside. in batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. return to the saucepan. add the diced potatoes, remaining corn, ham and half-and-half. bring to a boil, reduce heat and simmer for 5 minutes. stir in the pimentos, parsley and pepper.