Heartland corn chowder

 
                           HEARTLAND CORN CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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