Smoked Ham Corn Chowder

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

1. Tie the bay leaf, thyme and tarragon in a bundle.
2. Place in a medium saucepan with the broth, onion and carrot.
3. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard.
4. Dice enough of potatoes to make 1 cup; set aside.
5. In batches, puree the remaining potatoes, 1 can of corn and broth from the saucepan in a blender.
6. Return to the saucepan.
7. Add the diced potatoes, remaining corn, ham and half-and-half.
8. Bring to a boil, reduce heat and simmer for 5 minutes.
9. Stir in the pimentos, parsley and pepper.

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

Taken from www.food.com/recipe/smoked-ham-corn-chowder-417833 (may not work)