Ham, Potato and Pepper Chowder


1-1/2 pounds potatoes (2 large), peeled and cut into 1" cubes

1 carton (32 Oz.) 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 cooked ham

2 tablespoons chopped, seeded jalapeno pepper or hot pepper of your choice

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

1 large egg yolk

1/4 cup heavy whipping cream

Toppings: Shredded cheddar cheese, cooked, crumbled bacon, diced chives and sour cream

Optional dairy substitutes: oil for the butter and coconut milk or soy creamer instead of heavy cream.

Put potatoes and 2 cups broth in a large soup pot, then bring to a boil.

Next reduce heat to simmer, covered, until potatoes are tender, for 10 to15 minutes.

Cool soup for 5 minutes, then pour into to a food processor and puree until smooth.

In same pot, heat butter over medium heat and saute red and yellow sweet peppers, onion and carrot until carrot is tender for 8 to 10 minutes.

Add ham, jalapeno pepper (optional) and seasonings, then cook while stiring for 1 minute.

Stir in pureed potatoes and remaining 2 cups broth, then bring just to a boil.

In a small bowl, whisk a small amount of hot soup into egg yolk and cream, then return to the pot, whisking constantly.

Bring to a gentle boil; cook and stir until thickened, for 1 to 2 minutes.

Serve in a round hollowed our sourdough bread (optional) and garnish with toppings as desired. Enjoy!
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