Heartland corn chowder

Yield: 6 servings

Measure 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

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.

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