Name: Ham, Potato and Pepper Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1-1/2 pounds potatoes (about 2 large), peeled and cut into 1-inch cubes -; 1 carton (32 ounces) chicken broth, divided -; 2 tablespoons butter -; 1 large sweet red pepper, coarsely chopped -; 1 large green pepper, coarsely chopped -; 1 large onion, finely chopped -; 1 large carrot, chopped -; 1-1/2 cups cubed fully cooked ham (about 8 ounces) -; 2 tablespoons chopped seeded jalapeno pepper -; 1/4 teaspoon white pepper -; 1/4 teaspoon cayenne pepper -; 1 large egg yolk -; 1/4 cup heavy whipping cream -; Optional toppings: Shredded cheddar cheese, cooked and crumbled bacon, minced fresh chives, and sour cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ham, Potato and Pepper Chowder

1. 1-1/2 pounds potatoes (about 2 large), peeled and cut into 1-inch cubes -

2. 1 carton (32 ounces) chicken broth, divided -

3. 2 tablespoons butter -

4. 1 large sweet red pepper, coarsely chopped -

5. 1 large green pepper, coarsely chopped -

6. 1 large onion, finely chopped -

7. 1 large carrot, chopped -

8. 1-1/2 cups cubed fully cooked ham (about 8 ounces) -

9. 2 tablespoons chopped seeded jalapeno pepper -

10. 1/4 teaspoon white pepper -

11. 1/4 teaspoon cayenne pepper -

12. 1 large egg yolk -

13. 1/4 cup heavy whipping cream -

14. Optional toppings: Shredded cheddar cheese, cooked and crumbled bacon, minced fresh chives, and sour cream -

How to cook deliciously - Ham, Potato and Pepper Chowder

1. Stage

Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth.

2. Stage

In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute.

3. Stage

Stir in pureed potatoes and remaining 2 cups broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.