Chunky Southwestern Clam Chowder

Recipe Ingredients

2		Red bell peppers - (abt 3/4 lb)
1		Jalapeño pepper
1		Whole clams - (10 oz) - undrained
1		Bacon slice
1 1/2 cups	93g / 3.3oz	Chopped onion
1 1/2 tablespoons	22ml	All-purpose flour
4 cups	948ml	Cubed (1/2") peeled baking potato - (abt 2 lbs)
2 cups	125g / 4.4oz	Fresh corn kernels - (abt 4 ears)
1 cup	237ml	Chardonnay or other dry white wine
2		Clam juice - (8 0z)
3/4 cup	177ml	Half-and-half
1/2 cup	31g / 1.1oz	Chopped green onions
1 tablespoon	15ml	Chopped fresh basil
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin-sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes.

Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; saute 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender.

Stir in roasted peppers, clams, half-and-half, green onions, basil and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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