Heartland Corn Chowder

Ingredients

650 gr smoked ham bones
3 onions
3 carrots
3 potatoes
4 ribs celery
1 slice green bell pepper
2 bay leaves
4 gr thyme
3 gr salt
1 gr black pepper
2,800 ml water
475 ml milk
600 gr corn kernels
8 slices bacon

Instructions

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 2.5 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]