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 t 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

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. [MID-ATLANTIC COUNTRY; November 1990] Posted by Fred Peters.