Corn Pepper Chowder with Salsa

Difficulty: Moderate
Time: 40 minutes
Serves: 6

Corn Pepper Chowder

  • ½ cup maple bacon, sliced
  • 1 cup red onion, sliced
  • 3 tbsp butter
  • 2 tbsp flour
  • 2 cups yellow Maestro® Sweet Bell Peppers, seeded, diced
  • 2 cups chicken stock
  • 2 cups 35% cream
  • 2 cups pre-roasted chicken, torn into pieces
  • 2 cups corn, fresh or frozen
  • 2 cups yams, diced

Roasted Red Pepper & Black Bean Salsa

  • 1 cup Red Gusto® Mixed Hot Peppers, roasted, seeded, skinned, and diced
  • 1 cup drained black beans
  • 1 green onion, chopped
  • 1 lime

Super yummy Maestro® Sweet Bell Pepper Corn Chowder, garnished with a simple salsa with a kick.



Corn Pepper Chowder

  1. In a medium pot, cook together red onions, maple bacon and butter over medium heat.
  2. After 7-10 minutes, once onions and bacon are caramelized (deep golden brown), add flour and cook for additional 3 minutes.
  3. Add yellow Maestro® Sweet Bell Peppers, corn and yams.
  4. Add chicken stock and cream. Cook until vegetables are tender and soup is thick and velvety.
  5. Add chicken.

Roasted Hot Pepper & Black Bean Salsa

  1. Mix together Gusto® Hot Peppers, drained black beans, green onion and juice of 1 lime.
  2. Garnish bowl of soup with 1-2 tablespoons of the Hot Pepper and Black Bean Salsa. Serve with crusty roll or toasted sourdough. Serve and enjoy.

*Chicken thighs/breasts are best but can be substituted with baby shrimp or bay scallops. Whole milk can be used as a light substitute for cream. Vegetable stock can be used in place of chicken stock.