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Heartland Corn Chowder

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Soups, Vegetables 6 Servings

INGREDIENTS

1 1/2 lb Smoked ham bones
3 md Onions, peeled and quartered
3 md Carrots, peeled and quartered
3 md Potatoes, peeled and quartered
4 Ribs celery (inside stalks), chopped
1 Green bell pepper, seeded and sliced
2 Bay leaves
2 ts Dried thyme
1 ts Salt
1/4 ts Freshly ground black pepper
3 qt Water
2 c Fresh milk
4 c Fresh corn kernels
8 sl Bacon, cooked and crumbled

INSTRUCTIONS

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 2 1/2 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.
Posted to MM-Recipes Digest V5 #029 by "John Weber" <hdbrer@ibm.net> on Jan
29, 98

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