Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4
Recipe by Southern Living October 2011

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Credit: Iain Bagwell; Styling: Jan Gautro

Recipe Summary

hands-on:
40 mins
total:
1 hr 15 mins
Yield:
Makes 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.

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  • Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

  • Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.

  • Place broccoli in a 1-qt. microwave-safe glass bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. Drain and pat dry. Stir hot broccoli into chowder. Top each serving with sauteed chopped ham.

  • *Monterey Jack cheese may be substituted.

  • Note: We tested with Simply Potatoes Southwest Style Hash Browns.

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