Corn Chowder With Fresh Herbs And Smoked Ham - cooking recipe

Ingredients

2 (14 1/2 oz.) cans chicken broth
1/2 c. finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each: fresh thyme and tarragon
6 c. cooked and diced potatoes (leftover baked or boiled)
2 (16 or 17 oz.) cans whole kernel corn, drained
1/2 c. half and half
2 canned pimentos, drained and diced
3 Tbsp. chopped parsley
1 c. (4 oz.) julienne-cut smoked ham

Preparation

In 2-quart saucepan, combine broth, onion and carrot.
Tie together bay leaf and fresh herbs to make bouquet garni.
Add to saucepan and bring to boil.
Reduce heat and simmer 10 minutes. Remove herbs.
Dice enough of the potatoes to make 1 cup.
Set aside.
Add the remaining potatoes and 1 can of the corn to the saucepan.
Puree with electric blender in batches until smooth. Return to saucepan.
Stir in diced potatoes, the remaining corn and half and half into saucepan.
Bring to boil, reduce heat and simmer 5 minutes.
Stir in pimentos and parsley.
Season with pepper, if desired.
Ladle into bowls.
Garnish with ham and chopped parsley.