Heartland corn chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Bay leaves | |
| 2 | teaspoons | Dried thyme |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | quarts | Water |
| 2 | cups | Fresh milk |
| 4 | cups | Fresh corn kernels |
| 8 | slices | Bacon, cooked and crumbled |
Directions
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.