I have been serving this chowder for years now. When I’m feeding family members who don’t eat dairy products, I substitute oil for the butter and use coconut milk or soy creamer instead of heavy cream. It still turns out wonderful! —Eileen Stefanski, Wales, Wisconsin
Ham, Potato and Pepper Chowder
Ham, Potato and Pepper Chowder
Prep Time
20 min
Cook Time
30 min
Yield
6 servings (2 quarts)
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
Directions
- 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.
- 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.
- 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.
Nutrition Facts
1-1/3 cups: 226 calories, 10g fat (6g saturated fat), 76mg cholesterol, 1124mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 11g protein.
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