Photo: Iain Bagwell; Styling: Jan Gautro
Hands-on Time:
40 Mins
Total Time:
1 Hour 15 Mins
Makes 12 cups

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

*Monterey Jack cheese may be substituted.

Step 6

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

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