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 potatoes, 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

Directions

 * 1) In a 3-quarter saucepan, combine broth, onion and carrot.
 * 2) Add bay leaf, thyme and tarragon to saucepan and bring to a boil.
 * 3) Reduce heat and simmer 10 minutes.
 * 4) Remove herbs.
 * 5) Puree in electric blender entire contents of pot, along with 1 can of potatoes and 1 can of corn.
 * 6) Return to saucepan.
 * 7) Dice other can of potatoes and add to pot along with remaining can of corn.
 * 8) Stir and add half and half.
 * 9) Bring to a boil, reduce heat and simmer 5 minutes.
 * 10) Stir in pimientos, parsley and ham.

Contributed by
Cat's Recipes Y-Group