Corn Chowder with Fresh Herbs and Smoked Ham
purchased from Bowers Estate in Fort Worth, Texas. Dated 1931.
2 cans chicken broth
1/2 cup white onion, finely chopped
1 medium carrot, finely chopped
1 bay leaf
1 sprig fresh thyme and tarragon
2 cans whole potatoes, drained
2 cans whole kernel corn, drained
1/2-cup half-and-half
2 can pimientos, drained and diced
3 tablespoons parsley, chopped
1 cup smoked ham, julienned
In a 3-quarter saucepan, combine broth, onion and carrot. Add bay
leaf, thyme and tarragon 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 with 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.
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