Potato and Ham Chowder

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Step 1

Melt butter in a stockpot over medium heat and stir in carrot, celery, onion, peppers, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent. Stir in flour; cook for about 3 minutes. Stir in chicken broth. Turn the heat to high and bring to a simmer. Stir in potatoes; cook for 15-20 minutes, until potatoes are tender. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Add milk and peas and heat through, simmering until it thickens. Season with salt and pepper to taste.