Though 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!
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 foodie friend from Melissa’s, Nancy Eisman. 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.)
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.
(The hardcover cookbook and retails for $29.95.)
- 3 ears of corn (to equal to ¾ cups kernels)
- 4 strips of applewood smoked bacon
- 1 cup roughly chopped brown onion
- 2 roasted, peeled, seeded and roughly chopped yellow peppers (about ¼ cup -- Here's How to Roast and Peel a Pepper)
- 1 small roasted, peeled, seeded and roughly chopped Jalapeño pepper (about 1 tablespoon -- Here's How to Roast and Peel a Pepper)
- 2 teaspoons dried and ground Chipotle pepper (see notes)
- 1 Idaho Russet potato (about ¾ pound), peeled and diced
- ¾ cup seeded and roughly chopped tomatoes
- 2 cups vegetable broth
- 1 cup milk or cream (see notes)
- Season to taste with sea salt and granulated sugar (Here's How to Season to Taste)
- Thin avocado slices for garnish (from about ½ of a large avocado)
- 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.
- 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.
- 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.
- 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.
- Add the milk or cream and let it heat through.
- Use an immersion blender to purée about half of the soup -- so it's both chunky and smooth.
- Season to taste with salt and sugar.
- Ladle the chowder into bowls and garnish with the bacon and avocado slices.
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.