Directions:
- Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.77 Kcal (187 kJ) | ||
| Calories from fat | 21.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 8.69mg | 3% | |
| Sodium | 149.6mg | 6% | |
| Potassium | 109.49mg | 2% | |
| Total Carbs | 3.63g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.64 Kcal (375 kJ) | ||
| Calories from fat | 43.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 4% | |
|---|---|---|---|
| Cholesterol | 17.4mg | 3% | |
| Sodium | 299.55mg | 6% | |
| Potassium | 219.24mg | 2% | |
| Total Carbs | 7.28g | 1% | |
| Sugars | 2.1g | 4% | |
| Dietary Fiber | 1.12g | 2% | |
| Protein | 4.68g | 5% | |
| Vitamin C | 6.2mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 1% | |
| Calcium | 44.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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