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.