Heat oil or bacon fat in a large pot, add sliced potatoes, 1-1/2 cups corn, carrots and onions. Saute 5 minutes until slightly tender. Add chicken broth, cream, chicken base, bay leaf, herb bouquet, and pepper. Bring to a boil and reduce to simmer. Simmer about 1 hour until the vegetables are soft. Puree in blender on high speed until very smooth and velvety. Return soup to the pot and add the pimientos, diced potatoes and additional 1-1/2 cups canned corn. cook for about 1/2 hour more until the diced potatoes are tender. Season to taste with salt and pepper. Serve in individual bowls with a garnish of chopped herbs and julienne ham.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana