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
           -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.