Smoky Three-Pepper Corn Chowder Recipe + The Great Pepper Cookbook Giveaway! {GIVEAWAY CLOSED}

Smoky Three-Pepper Corn ChowderThough I’d love for you to take your time, if  you want to jump to the bottom of the post for the recipe and to enter the giveaway, I won’t be offended. 😉

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Peppers, peppers, peppers!  From mild to wild, get ready for a whole lot of them.  From this crazy good chowder to a fiery pesto and a spicy, hearty egg breakfast, they’ll be starring in my next few recipes.  And I’m giving away a fantastic, hot off the press cookbook — The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers, from Melissa’s Produce!

The Great Pepper Cookbook GiveawayLast week I went to a super fun book launch party at Melissa’s for this awesome new book, and I left totally pepper inspired.

We were served a ton of recipes from the book — and all of them were amazing.  The book is a collaborative Melissa’s Produce effort, and some of the recipes were written by my sweet and talented foodie friend, Nancy of Adventures With Nancy Rose.  Among them was one of the desserts served at the party and it was my absolute favorite: Chile-Mole Chocolate Truffles (page 237).  Insanely delicious!  All of the recipes in the book are creative, beautiful and have superbly blended flavors.  The book also provides an entire education about peppers.  So cool!  (Or hot, I suppose.)

Smoky Three-Pepper Corn ChowderJalapeño Pepper –  Yellow Pepper  –  Dried Chipotle Pepper

This chowder recipe is my creation and is not in the book.  After all, I want you to win your own copy of The Great Pepper Cookbook to see those recipes!  If you can’t wait, you can purchase the book here — otherwise enter the giveaway below the recipe.  (This is a truly gorgeous hardcover cookbook and retails for $29.95.)

Smoky Three-Pepper Corn Chowder Recipe
 
Please note that the prep time does not include roasting and peeling the peppers, which will add about 20 minutes.
Serves: Serves 4 as a main course and 6 as an appetizer
Ingredients
Instructions
  1. On a clean, dry surface, use a Chef's knife to cut the corn kernels from the cobs. Then, using the back of the knife, with a fair amount of pressure, scrape the cobs again to get all of the remaining bits of the kernels and their juices. Add the kernels and their juices to a bowl and set aside.
  2. Place a double layer of paper towels on a plate and add the bacon to a large soup pot. Place the pot over medium-high heat and sauté the bacon until it's crisp, about 7 minutes. Transfer it to the paper towel-lined plate to drain. Crumble the bacon and set aside.
  3. Add the onion to the pan with the bacon fat and cook over medium heat until golden brown, 7 minutes. Add the roasted yellow peppers, roasted jalapeño, ground Chipotle pepper, potatoes, tomatoes and corn kernels (along with their juices). Mix everything together and cook until the potatoes begin to brown, about 10 minutes.
  4. Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 20 minutes.
  5. Add the milk or cream and let it heat through.
  6. Use an immersion blender to purée about half of the soup -- so it's both chunky and smooth.
  7. Season to taste with salt and sugar.
  8. Ladle the chowder into bowls and garnish with the bacon and avocado slices.
Notes
You can grind dried peppers in a spice grinder or on a Microplane zester.

You can use any type of milk you'd like to. The lower in fat, the thinner and lighter soup with be -- though it will still be creamy and rich. Use heavy cream for an even richer, thicker soup.

Of course feel free to adjust the amount of peppers you add, depending on the amount of heat you like. (Always taste a bit of the pepper before you add it!)

This Giveaway is now closed — congratulations to Arthur!

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Disclosure:  This is not a sponsored post and as always, all opinions are my own. I was given a copy of The Great Pepper Cookbook to review and the cookbook giveaway is provided by Melissa’s Produce.  Oh, and I borrowed the quote, “mild to wild” from Melissa’s Produce.  I like it.

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Comments

  1. says

    We love our jalapenos and bells! But I would love to learn more about peppers. They are a great way to add flavor and zing to cooking without added calories. The chowder is enticing on this cold, foggy morning!

  2. gina says

    if fixed right all peppers but jalapenos, stuffed with cream cheese, bacon mmmmm love it but for a bit and flavor Habanero .

  3. says

    Valentina, I love this triple-pepper chowdah. Always good for a rainy night, although I don’t think we’re going to get much more than just the misty morning. 🙁
    Happy Easter to you and your family! xoxo

  4. says

    I love the deep, rich color of this chowder – almost looks like an étouffée! I thought of you the other day who I used the last of my roastede hatch chiles… It was for a good cause, but I will miss them till next season!

  5. Arthur says

    I love the taste of all peppers and the extra spark they give to recipes. The really hot ones, I use accordingly.

  6. Mahdi Martin says

    I love jalapenos and serranos. I’ve been wanting to experiment with the ghost chile in a pasta cream sauce. I’m after heat with not too much flavor.

    • valentina says

      I usually say “brown” simply to mean your typical onion with brownish skin. (They’re also referred to as yellow.)

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