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Corn Chowder with Fresh Herbs and Smoked Ham

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Description Edit

Purchased from Bowers Estate in Fort Worth, Texas in 1994. Dated 1931.

Ingredients Edit


Directions Edit

  1. In a 3-quarter saucepan, combine broth, Onion and carrot.
  2. Add bay leaf, thyme and tarragon to saucepan and bring to a boil.
  3. Reduce heat and simmer 10 minutes.
  4. Remove herbs.
  5. Puree in electric blender entire contents of pot, along with 1 can of potatoes and 1 can of corn.
  6. Return to saucepan.
  7. Dice other can of potatoes and add to pot along with remaining can of corn.
  8. Stir and add half and half.
  9. Bring to a boil, reduce heat and simmer 5 minutes.
  10. Stir in pimientos, parsley and Ham.

Contributed by Edit

Cat's Recipes Y-Group

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