Ham, Potato and Pepper Chowder Recipe

Ham, Potato and Pepper Chowder Recipe
Ham, Potato and Pepper Chowder Recipe photo by Taste of Home
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Ham, Potato and Pepper Chowder Recipe

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I've been serving this chowder for years now. When I want to make it dairy-free for my dairy-free family members, I switch out butter for oil, and coconut milk or soy creamer for heavy cream and it still turns out great! —Eileen Stefanski, Wales, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

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 pan, 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 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 pan, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired. Yield: 6 servings (2 quarts).
Originally published as Ham, Potato and Pepper Chowder in Simple & Delicious August/September 2017

Nutritional Facts

1-1/3 cups: 226 calories, 10g fat (6g saturated fat), 76mg cholesterol, 1124mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 11g protein.

  • 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
  1. 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. In same pan, 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. Stir in pureed potatoes and remaining 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 pan, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired. Yield: 6 servings (2 quarts).
Originally published as Ham, Potato and Pepper Chowder in Simple & Delicious August/September 2017

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