Recipe - Heartland Corn Chowder

1 One half pound 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 cut or sliced up
2 Bay leaves
2 teaspoon Dried thyme
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
3 qt Water
2 cup Fresh milk
4 cup 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
mediumhigh heat. Cook at a slow boil for 2 One half 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.

[MIDATLANTIC COUNTRY; November 1990]

Posted by Fred Peters.
Posted to MMRecipes Digest V5 #029 by "John Weber" hdbrer@ibm.net on Jan
29, 98