| 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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