| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | Jill, Reg2 | 6 | Servings |
INGREDIENTS
| 2 | cn | (14 1/2 Oz Each) Chicken Broth |
| 1/2 | c | Onion; Finely Chopped |
| 1 | md | Carrot; Finely Chopped |
| 1 | Bay Leaf | |
| 1 | Sprig Fresh Thyme And Tarragon | |
| 2 | cn | (16 Oz Each) Whole Potatoes; Drained |
| 2 | cn | (10 Or 17 Oz) Whole Kernel Corn; Drained |
| 1/2 | c | Half-And-Half |
| 2 | cn | Pimientos; Drained And Diced |
| 3 | tb | Parsley; Chopped |
| 1 | c | (4 Oz) Smoked Ham; Julienned |
INSTRUCTIONS
In a 3-quart saucepan, combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add 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 wtih 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. Season with pepper, if desired. Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Peri Hogrebe, South St. Louis, MO Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24, 1998
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