Smoked Ham Corn Chowder

Name: Smoked Ham Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1 bay leaf; 1 sprig fresh thyme; 1 sprig fresh tarragon; 3 (14 1/2 ounce) cans reduced-sodium chicken broth; 1/2 cup finely chopped onion; 1 medium carrot, finely chopped; 2 (16 ounce) cans whole potatoes, drained, divided; 2 (16 ounce) cans whole kernel corn, drained, divided; 1/2 cup finely diced lean ham; 1/2 cup half-and-half cream; 2 (4 ounce) cans pimientos, drained and diced; 3 tablespoons chopped parsley; ground black pepper, to taste

Submitted by Chef #1365024

"A quick chowder that tastes like it took hours to prepare? Simple! With already-cooked leftover ham, all it takes is a few minutes and some convenient canned, nutrient-rich vegetables for a delightful, steaming soup."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 12

ingredients

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

directions

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, purée 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.