Heartland corn chowder
Corn Vegetables Chowder Soups
Last updated 6/12/2012 1:00:55 AM. Recipe ID 24175. Report a problem with this recipe.
Title: Heartland corn chowder
Categories: Soups, Vegetables
Yield: 6 servings
1 1/2 lb Smoked ham bones
3 md Onions, peeled and quartered
3 md Carrots, peeled and
3 md Potatoes, peeled and
4 Ribs celery (inside stalks),
1 Green bell pepper, seeded
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.
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