Yield: 6 servings
|1½ pounds||Smoked ham bones|
|3 mediums||Onions, peeled and quartered|
|3 mediums||Carrots, peeled and quartered|
|3 mediums||Potatoes, peeled and quartered|
|4||Ribs celery (inside stalks), chopped|
|1||Green bell pepper, seeded and sliced|
|2 teaspoons||Dried thyme|
|¼ teaspoon||Freshly ground black pepper|
|2 cups||Fresh milk|
|4 cups||Fresh corn kernels|
|8 slices||Bacon, cooked and crumbled|
Place ham bones, onions, carrots, potatoes, celery, green pepper, bay leaves, thyme, salt and pepper in the water and bring to a boil over medium-high heat. Cook at a slow boil for 2½ to 3 hours. Strain the broth and discard the bay leaves and bones, reserving the ham and vegetables. Skim off and discard fat from the broth. Puree the cooked vegetables and ham in a food processor until smooth. Bring the broth to a boil again and add the pureed vegetables, milk and corn. Let simmer for 5 minutes. Serve, sprinkled with bacon.
Makes 6 to 8 servings.
[MID-ATLANTIC COUNTRY; November 1990] Posted by Fred Peters.