1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
2 cans (16 ounces each) whole potatoes, drained
2 cans (16 or 17 ounces each) whole kernel corn, drained
1/2 cup half and half
2 cans of pimentos, drained and diced
3 tablespoons chopped parsley
1 cup (4 ounces) julienne-cut smoked ham
In 3-quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garn. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs.
Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan.
Stir diced potatoes, the remaining corn and the half and half into saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls, garnish with ham and additional chopped parsley.
Makes 6 servings (about 8 cups)