HUNGARIAN STUFFED HOT PEPPER CHOWDER #RSC

Hungarian Stuffed Hot Pepper Chowder #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a spicy yellow wax pepper flavored chowder, with a sweeter creamy flavor from the cream cheese to the fresh corn, right down to the sweet italian sausage.

Provided by SMOKENOS

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

Reynolds Wrap Foil
2 hot hungarian peppers, diced (Yellow wax)
1 lb sweet Italian sausage
1 large red bell pepper, diced
1 large sweet green pepper, diced
1/2 gallon water
1 quart heavy cream
6 slices bacon, cooked with Italian sausage
2 tablespoons chicken base (minors)
1 teaspoon sea salt
1/4 teaspoon black pepper, fresh ground is the best
1 whole onion, diced
garlic clove, diced fine
2 ears fresh corn, shucked and cut kernels for use in the chowder
1 cup Italian breadcrumbs, used as a thickener along with the flavor
2 (8 ounce) packages cream cheese

Steps:

Start by browning the itialian sausage and bacon together until they are cooked. Drain any access grease but using the same pan while its hot pour about a 2 cups of the water into the pan to get all the goodness out.
Put togther all the ingrediants into large stock pot ,except salt and pepper.
Cook on a very low simmer for about 2-3 hours until peppers and onions are soft.
Add salt and pepper to taste.
Serve with crutons and melted provolone over top.
Or make some cornbread.
Dont forget to use your reynolds wrap under the bowls of soup so you dont get cheese all over in your oven while melting your cheese over the crutons :).

Nutrition Facts : Calories 1619.9, Fat 144.3, SaturatedFat 82.8, Cholesterol 493.5, Sodium 2366.2, Carbohydrate 49.9, Fiber 4.8, Sugar 11, Protein 38.1