Corn Chowder with Fresh Herbs and Smoked Ham
A smooth corn chowder with fresh herbs garnished with a julienne of smoked ham and chopped fresh parsley.
2 (14.5-ounce) can chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
2 (16-ounce) cans whole potatoes, drained
2 (16-ounce) cans whole kernel corn, drained
1/2 cup half-and-half (light cream)
2 (4-ounce) cans pimientos, drained and diced
3 tablespoons chopped fresh flat-leaf parsley
4 ounces smoked ham, cut julienne-style
- In 3-quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garnish. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs.
- Dice enough of potatoes to make 1 cup; set aside. Add remaining potatoes and 1 can of corn to saucepan. Pour mixture into container of electric blender, filling up to 4 cup capacity mark, or as manufacturer directs. Remove or open center of lid, and begin blending at lowest speed. Blend in batches, if necessary. Blend until smooth. Return to saucepan.
- Stir diced potatoes, remaining corn and half-and-half into saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimientos and parsley. Season with pepper, if desired. Ladle into bowls; garnish with ham and additional chopped parsley.
Makes 6 servings.