Corn Chowder with Fresh Herbs and Smoked Ham

purchased from Bowers Estate in Fort Worth, Texas
Dated 1931.

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

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.


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