Windset Farms: Corn Pepper Chowder





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Published on Sep 15, 2010


Windset Farms presents Chef Ned Bell. We're proud to showcase this recipe for Yam & Corn Pepper Chowder with Salsa. Rich and creamy yummy goodness perfect for any occasion.

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.

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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 35% cream
2 cups pre-roasted chicken, torn into pieces
2 cups corn
2 cups yams, diced


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™ peppers, frozen or fresh corn and yams.

Add chicken stock and cream. Cook until vegetables are tender and soup is thick and velvety.

Add chicken.

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


Mix together Gusto™ peppers, drained black beans, green onion and juice of 1 lime.

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.



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