2 (14.5-ounce) can chicken
broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
2 (16-ounce) cans whole potatoes, drained
2 (16-ounce) cana whole kernel corn, drained
1/2 cup half-and-half
2 (4-ounce) cans pimientos, drained and diced
3 tablespoons chopped fresh flat-leaf parsley
4 ounces smoked ham, cut julienne-style
In 3-quart saucepan combine
broth, onion and carrot. Tie together bay leaf and fresh herbs
to make bouquet garnish. Add to saucepan and bring to boil; reduce
heat and simmer 10 minutes. Remove herbs.
Dice enough of potatoes
to make 1 cup; set aside. Add remaining potatoes and 1 can of
corn to saucepan. Pour mixture into container of electric blender,
filling up to 4 cup capacity mark, or as manufacturer directs.
Remove or open center of lid, and begin blending at lowest speed.
Blend in batches, if necessary. Blend until smooth. Return to
saucepan.
Stir diced potatoes, remaining
corn and half-and-half into saucepan. Bring to boil, reduce heat
and simmer 5 minutes. Stir in pimientos and parsley. Season with
pepper, if desired. Ladle into bowls; garnish with ham and additional
chopped parsley.
Makes 6 servings.
(Nutritional Information
Per Serving: 286 calories; 6 g fat; 17 mg cholesterol; 1,464
mg sodium; 51 g carbohydrate; 7 g fiber; 11 g protein.)
Recipe is
the property of Nestlé® and Meals.com, used with permission.
