Corn Chowder

• 2 cans chicken broth
• 1/2 c. finely chopped onion
• 1 medium carrot, chopped
• 1 bay leaf
• 1 sprig thyme and tarragon
• 2 cans whole potatoes, drained
• 2 cans whole kernel corn
• 1/2 c. half and half
• 2 canned pimientos, drained and diced
• 3 Tbsp. chopped parsley
• 1 c. julienne cut ham

1. In a 3-quart saucepan, combine broth, onion and carrot.
2. Tie together bay leaf and fresh herbs in cheesecloth bag.
3. Add to saucepan; bring to boil.
4. Reduce heat and simmer for 10 minutes. Remove herbs.
5. Dice enough of the potatoes to make 1 cup; set aside.
6. Add remaining potatoes and 1 can of corn to saucepan. Puree with electric blender in batches until smooth.
7. Return to saucepan.
8. Stir in diced potatoes, the remaining corn and half and half.
9. Bring to boil, reduce heat and simmer for 15 minutes.
10. Stir in pimientos and parsley.
11. Season with pepper.
12. Ladle into bowls; garnish with ham and parsley.
13. Serves 6.

chicken broth, onion, carrot, bay leaf, thyme, potatoes, whole kernel corn, pimientos, parsley, julienne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752200 (may not work)