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
  • ¬Ĺ cup maple bacon,¬†sliced
  • 1 cup red onion,¬†sliced
  • 3 Tbsp.¬†butter
  • 2 Tbsp.¬†flour
  • 2 cups yellow¬†Maestro‚ĄĘ¬†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‚ĄĘ¬†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‚ĄĘ¬†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‚ĄĘ¬†peppers, drained black beans, green onion and juice of 1¬†lime.
  2. Garnish bowl of soup with 1-2 tablespoons of the¬†Gusto‚ĄĘ¬†Red Pepper and Black Bean Salsa. Serve with crusty roll or toasted sourdough. Serve and¬†enjoy.
  3. Add chicken.

For more recipes, visit

Leave a Reply