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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A quick chowder that tastes like it took hours to prepare? Simple! With already-cooked leftover ham, all it takes is a few minutes and some convenient canned, nutrient-rich vegetables for a delightful, steaming soup. Ingredients:
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 |
Directions:
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.
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