View source for Corn Chowder with Fresh Herbs and Smoked Ham


== Description ==
Purchased from Bowers Estate in Fort Worth, Texas in 1994. Dated 1931.
== Ingredients ==
* 2 cans [[chicken broth]]
* 1/2 cup white [[Onion]], finely chopped
* 1 medium [[carrot]], finely chopped
* 1 [[bay leaf]]
* 1 sprig fresh [[thyme]] and [[tarragon]]
* 2 cans whole [[potato]]es, drained
* 2 cans whole kernel [[corn]], drained
* 1/2-cup half-and-half
* 2 can pimientos, drained and diced
* 3 tablespoons [[parsley]], chopped
* 1 cup smoked [[Ham]], julienned


== Procedures ==

# In a 3-quarter saucepan, combine broth, [[Onion]] and [[carrot]]. 
# Add [[bay leaf]], [[thyme]] and [[tarragon]] 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 [[potato]]es and 1 can of [[corn]]. 
# Return to saucepan. 
# Dice other can of [[potato]]es and add to pot along with 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]].

== Contributed by ==
[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group]

==References==
<references/> 
[[Category:North American cuisine]] 
[[Category:Broth Recipes]] 
[[Category:Corn Recipes]] 
[[Category:Ham Recipes]] 
[[Category:Potato Recipes]] 
[[Category:Tarragon Recipes]] 
[[Category:Thyme Recipes]]