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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 bay leaf |
1 medium carrot, finely chopped |
1 sprig fresh tarragon |
1 sprig fresh thyme |
1/2 cup finely chopped onion |
1/2 cup finely diced lean ham |
1/2 cup half-and-half cream |
2 cans (16 ounces each) whole kernel corn, drained, divided |
2 cans (16 ounces each) whole potatoes, drained, divided |
2 cans (4 ounces each) pimentos, drained and diced |
3 cans (14 1/2 ounces each) reduced-sodium chicken broth |
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, pure 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.
2. Nutritional Information Per Serving: Calories 150; Total Fat 3.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 440mg; Total carbohydrate 27g; Fiber 4g; Protein 7g; Vitamin A 60%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV
3. *Daily Value
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