Heartland Corn Chowder

Servings: 6
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

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.