Corn Chowder W/Fresh Herbs, Potatoes and Smoked Ham |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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With fall fast approaching and longing for a steaming bowl of soup, I dug into the huge pile of my recipes that I have yet to put here, and came across this one! A hearty rich chowder that will keep you warm from the icy cold north winds! Ingredients:
2 (14 1/2 ounce) cans 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 |
2 canned pimientos, drained and diced |
3 tablespoons chopped fresh parsley |
1 1/2-2 cups diced smoked ham |
additional chopped parsley (to garnish) |
Directions:
1. In large (3-quart or so) saucepan,combine broth, onion and carrots.
2. Tie together bay leaf and fresh herbs to make a bouquet garni.
3. Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
4. Remove herbs. Remove pan from heat.
5. Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
6. Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
7. Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
8. Bring just to a boil, reduce heat and simmer on low for 5 minutes.
9. Stir in pimientos and parsley.
10. Season with a little pepper or hot sauce if desired, to taste.
11. Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
12. Ladle into bowls and garnish with additional parsley.
13. Serve with warm crusty bread or fresh baked cornbread and butter!
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