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 ==
# 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.
== Contributed by ==
Cat's Recipes Y-Group
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Corn Recipes
Category:Ham Recipes
Category:Potato Recipes
Category:Tarragon Recipes
Category:Thyme Recipes