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Corn Chowder with Fresh Herbs and Smoked Ham
purchased from Bowers Estate in Fort Worth, Texas. Dated 1931. 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 In a 3-quarter saucepan, combine broth, onion and carrot. Add bay leaf, thyme and tarragon to saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Remove herbs. Puree in electric blender entire contents of pot, along with 1 can of potatoes and 1 can of corn. Return to saucepan. Dice other can of potatoes and add to pot along with remaining can of corn. Stir and add half and half. Bring to a boil, reduce heat and simmer 5 minutes. Stir in pimientos, parsley and ham. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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