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.
Instructions
Corn Pepper Chowder
In a medium pot, cook together red onions, maple bacon and butter over medium heat.
After 7-10 minutes, once onions and bacon are caramelized (deep golden brown), add flour and cook for additional 3 minutes.
Add yellow Maestro® Sweet Bell Peppers, corn and yams.
Add chicken stock and cream. Cook until vegetables are tender and soup is thick and velvety.
Add chicken.
Roasted Hot Pepper & Black Bean Salsa
Mix together Gusto® Hot Peppers, drained black beans, green onion and juice of 1 lime.
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.
