Corn Pepper Chowder and Salsa – We Heart Local BC

Corn Pepper Chowder and Salsa

Corn Pepper Chowder And Salsa

Chef Ned Bell, via Windset Farms

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.


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, diced/seeded
  • 2 cups chicken stock
  • 2 cups 33% whipping cream
  • 2 cups pre-roasted chicken, torn into pieces
  • 2 cups corn
  • 2 cups yams, diced
Roasted Red Pepper & Black Bean Salsa
  • 1 cup red Gusto™ Hot Peppers, roasted, seeded, skinned, and diced
  • 1 cup drained black beans
  • 1 green onion, chopped
  • 1 lime


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™ peppers, frozen or fresh corn and yams.
  4. Add chicken stock and cream. Cook until vegetables are tender and soup is thick and velvety.
  5. Add chicken.
Roasted Red Pepper & Black Bean Salsa
  1. Mix together Gusto™ peppers, drained black beans, green onion and juice of 1 lime.
  2. Garnish bowl of soup with 1-2 tablespoons of the Gusto™ Red Pepper and Black Bean Salsa. Serve with crusty roll or toasted sourdough. Serve and enjoy.
  3. Add chicken.

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