Heartland Corn Chowder

Serves:

Ingredients:

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

Method:

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.