Ingredients
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
2 cans (16 ounces each) whole potatoes, drained, divided
2 cans (16 ounces each) whole kernel corn, drained, divided
1/2 cup finely diced lean ham
1/2 cup half-and-half cream
2 cans (4 ounces each) pimentos, drained and diced
3 tablespoons chopped parsley
Ground black pepper, to taste
Preparation
Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.
Servings: 12
Nutritional Information Per Serving: Calories 150; Total Fat 3.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 440mg; Total carbohydrate 27g; Fiber 4g; Protein 7g; Vitamin A 60%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV
*Daily Value
