Ham, Corn & Red Pepper Chowder

• 1 gal. OSCAR MAYER Ham Bulk Water Added, cubed
• 1 cup butter
• 2 qt. onions, chopped
• 1 cup jalapeno peppers, seeded, chopped
• 1/2 cup Key West spice blend
• 1-1/2 gal. chicken broth
• 3 qt. red potatoes, coarsely chopped
• 2 qt. red bell peppers, coarsely chopped
• 2 qt. frozen whole kernel corn
• 1 qt. water
• 1/2 cup cornstarch
• 2 tsp. salt
• 1 tsp. black pepper

1. Saute ham in butter in large stockpot on medium heat 8 min.
2. Remove ham with slotted spoon; reserve drippings in stockpot.
3. Set ham aside.
4. Add onions, jalapeno peppers and spice blend to stockpot; mix well.
5. Reduce heat to medium-low; cover.
6. Simmer 25 min., stirring occasionally.
7. Stir in reserved ham, the chicken broth, potatoes and red peppers.
8. Increase heat to medium-high.
9. Bring to boil.
10. Reduce heat to medium-low; cover.
11. Simmer 25 min., stirring occasionally.
12. Add corn; simmer 5 min.
13. Add water gradually to cornstarch, stirring with wire whisk until well blended.
14. Add to chowder; mix well.
15. Simmer 2 min.
16. or until thickened, stirring frequently.
17. Season with salt and black pepper.

ham, butter, onions, jalapeno peppers, blend, chicken broth, red potatoes, red bell peppers, kernel corn, water, cornstarch, salt, black pepper

Taken from www.kraftrecipes.com/recipes/ham-corn-red-pepper-chowder-96918.aspx (may not work)