Corn Chowder with Fresh Herbs and Smoked Ham

2 cn (14 1/2 Oz Each) Chicken Broth
1/2 c Onion; Finely Chopped
1 md Carrot; Finely Chopped
1 Bay Leaf
1 Sprig Fresh Thyme And Tarragon
2 cn (16 Oz Each) Whole Potatoes; Drained
2 cn (10 Or 17 Oz) Whole Kernel Corn; Drained
1/2 c Half-And-Half
2 cn Pimientos; Drained And Diced
3 tb Parsley; Chopped
1 c (4 Oz) Smoked Ham; Julienned

In a 3-quart saucepan, combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Remove herbs. Puree in electric blender entire contents of pot, along with 1 can of potatoes and 1 can of corn. Return to saucepan. Dice other can of potatoes and add to pot along wtih remaining can of corn. Stir and add half and half. Bring to a boil, reduce heat and simmer 5 minutes. Stir in pimientos, parsley and ham. Season with pepper, if desired.

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