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Smokey Ham & Bell Pepper Chowder Dish

Smokey Ham &
Bell Pepper Chowder

Smoky ham, bell peppers and a touch of corn for accent help build the flavors in this not so common chowder.

Prep Time 30 min Cook Time 1 Hr Serves 4-6


Red Bell Pepper

2 slices - Bacon thick cut, cut into 1/4” lardons
2 tbsp (30 ml) - Butter unsalted       
1 pc - Smoked Ham Hock
1 - Onion peeled and diced

1 - Red Bell Pepper cleaned and diced

1 - Green Bell Pepper cleaned and diced
2 - Red Potatoes cleaned and diced

2 - Bay Leaf
2 sprigs - Thyme
1 tsp (5 ml) - Hungarian Paprika sweet
1/2 tsp (2.5 ml) - Spanish Paprika smoked
4 tbsp (60 ml) - All-Purpose Flour unbleached
4 cups (1 liter) - Chicken Broth
1 - Corn fresh, roasted, peeled, kernels removed
1 cup (250 ml) - Cream 35% Kosher Salt to taste



1) In a heavy-bottomed pot, add bacon and cook over medium heat

until it begins to brown and render its fat, about 10 minutes. 2) Add

the butter and ham hock and stir frequently for 10 minutes. 3) Stir in

the onions and cook until softened - about 10 minutes. 4) Stir in the

bell peppers, potatoes, bay leaves and thyme. Add the sweet and

smoked paprikaand stir to combine. Sprinkle in the flour, stirring

constantly to prevent lumps from formingPour in a cup of chicken

broth and stir well to combine it with the flour. Gradually add remaining

broth. Cover the pot partially and simmer the chowder gently over low

heat for 25 to 30 minutes, until the vegetables are tender.
5) Remove the hock and clean meat from the bone. Add meat back

to the chowder. 6) Stir in the corn and cream and cook until heated

through. Season according to taste and serve in warm bowls.