Ingredients Jump to Instructions ↓

  1. 2 (14 1/2-ounce) can chicken broth

  2. 1/2 cup finely chopped onion

  3. 1 medium carrot, finely chopped

  4. 1 bay leaf

  5. 1 sprig fresh thyme

  6. 1 sprig fresh tarragon

  7. 2 (16-ounce) cans whole potatoes, drained

  8. 2 (16-ounce) cana whole kernel corn, drained

  9. 1/2 cup half-and-half

  10. 2 (4-ounce) cans pimientos, drained and diced

  11. 3 tablespoons chopped fresh flat-leaf parsley

  12. 4 ounces smoked ham, cut julienne-style

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garnish. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of potatoes to make 1 cup; set aside. Add remaining potatoes and 1 can of corn to saucepan. Pour mixture into container of electric blender, filling up to 4 cup capacity mark, or as manufacturer directs. Remove or open center of lid, and begin blending at lowest speed. Blend in batches, if necessary. Blend until smooth. Return to saucepan. Stir diced potatoes, remaining corn and half-and-half into saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimientos and parsley. Season with pepper, if desired. Ladle into bowls; garnish with ham and additional chopped parsley.


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