Corn Pepper Chowder and Salsa

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.