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Ham, Potato and Pepper Chowder

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
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    6 servings (2 quarts)


  • 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


  • 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 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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