In 3 quart saucepan, combine broth, onion and carrots. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan; bring to a boil.
Reduce heat; simmer 10 minutes. Remove herbs. dice enough of the potatoes to make 1 cup; set aside. Add remaining potatoes and 1 can corn to saucepan; puree with electric blender in batches until smooth. Return to saucepan; stir diced potatoes, remaining corn and the half and half into saucepan.
Bring to a boil; reduce heat and simmer 5 minutes. Stir in pimentos and parsley; season with pepper, if desired. Ladle into bowls; garnish with ham and additional parsley.
Originally Submitted
11/29/2008
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