Kitty's Kitchen Sink Chowder

Temperatures here dropped very unexpectantly into the low 60s. Normally most people don't think that's too bad, but I'm in Florida. That's cool for here this time of year. I threw together an unlikely chowder based off of mood and spoon tasting. It turned out really good.

Kitty's Kitchen Sink Chowder

8 cups of chicken or ham broth or stock
3 cups of cubed ham
1 teaspoon of chopped rosemary, fresh
1 lb of bacon, diced
4 lg cloves of garlic, minced
6 large red potatoes, peeled and cubed small
2 large carrots, grated
1 cup frozen corn niblets
1/2 cup broccoli florets, chopped
1/2 rib of celery, finely chopped
1 1/2 cup half and half
1/4 red sweet bell pepper, diced
2 tablespoons of ground black pepper
1 tablespoon of white pepper
2 cups sharp cheddar cheese, shredded
1/2 cup sour cream
1/2 teaspoon of paprika
dash of cayenne pepper
green onion for garnish

Pour your broth in a large stock pot with your cayenne, rosemary, paprika, ham, white and black pepper over medium heat and bring to a simmer. Add potatoes.

In a frying pan cook bacon over medium heat, reserving all drippings. Add 3/4 of the bacon to the stock pot. Add carrots, celery, garlic, red bell pepper and onions to the bacon droppings. Saute until tender. Drain if need be then add to the stock pot. Add corn and broccoli to the stock pot.

Cook down until the potatoes start to mush. Stir in cheese until thoroughly mixed, then sour cream and half and half. Serve ASAP.

Garnish with remaining bacon and minced green onions.