Ham, Potato And Pepper Chowder

• 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.

potatoes, chicken broth, butter, sweet red pepper, green pepper, onion, carrot, ham, pepper, white pepper, cayenne pepper, egg yolk, heavy whipping cream, toppings

Taken from www.tasteofhome.com/recipes/ham-potato-and-pepper-chowder/ (may not work)