Ham, Potato, Pepper Chowder

2 large Potatoes, peeled and cubed    
1 large onion, finely chopped
1 large green pepper, seeded and cubed
1 large red pepper, seeded and cubed
1 large carrot, peeled and cubed
2 tablespoons coconut or olive oil
6 oz. ham steak, cubed    
1-2 tablespoons chopped jalapeno or chili peppers
1/4 tsp. pepper (white if available)    
1/4 tsp. cayenne    
16 oz. chicken broth    
1 egg yolk    
1/4 cup coconut milk or soy creamer
1 drop Lemon essential oil
Optional Toppings:
Cheese
Bacon, cooked and crumbled
Green Onions or Chives, finely chopped
Dairy Free Sour Cream

Cook potatoes in saucepan of boiling water until tender; about 15 minutes. Drain. Reserve. Sauté onion, green and red peppers and carrots in oil in skillet 10 minutes or until softened. Stir in ham, chilies, white pepper and cayenne; Cook 1 minute longer. Reserve. Add broth to potatoes and mix with immersion blender. Add sautéed vegetable mixture. Heat just to boiling. Beat yolk with milk/creamer in small bowl. Temper by stirring in 1/2 cup hot soup, then stir yolk mixture back into saucepan. Add lemon oil. Gently heat soup; do not boil. Garnish with optional toppings.

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