Hungarian Stuffed Hot Pepper Chowder #rsc

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 put togther all the ingrediants into large stock pot ,except salt and pepper.
• 3 cook on a very low simmer for about 2-3 hours until peppers and onions are soft.
• 4 add salt and pepper to taste.
• 5 serve with crutons and melted provolone over top.
• 6 or make some cornbread.
• 7 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 :).