Smoked Ham Corn Chowder

• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 1/2 cup finely chopped onion
• 1 medium carrot, finely chopped
• 2 cans (16 ounces each) whole potatoes, drained, divided
• 2 cans (16 ounces each) whole kernel corn, drained, divided
• 1/2 cup finely diced lean ham
• 1/2 cup half-and-half cream
• 2 cans (4 ounces each) pimentos, drained and diced
• 3 tablespoons chopped parsley
• Ground black pepper, to taste

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, puree 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. Servings: 12
3. 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
4. *Daily Value

bay leaf, thyme, tarragon, chicken broth, onion, carrot, potatoes, kernel corn, lean ham, cream, pimentos, parsley, ground black pepper

Taken from www.epicurious.com/recipes/member/views/smoked-ham-corn-chowder-50077127 (may not work)