Corn Chowder with Fresh Herbs and Smoked Ham

2 cans (14 1/2oz each) chicken broth
1/2 Cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
2 cans (16oz each) whole potatoes, drained 2 cans (16 or 17 oz each) whole kernel corn, drained
1/2 Cup half nd half
2 canned pimentos, drained and diced 3 Tbl chopped parsley
1 Cup (4oz) julienne-cut smoked ham

In 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 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. 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 ( 8cups)