Title: Heartland Corn Chowder
Categories: Soup Vegetable
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.

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