Hungarian Stuffed Hot Pepper Chowder #RSC

• Reynolds Wrap Foil
• hot hungarian peppers, diced (Yellow wax)2
• lb sweet Italian sausage↗1
• large red bell pepper, diced↗1
• large sweet green pepper, diced↗1
• gallon water↗1⁄2
• quart heavy cream↗1
• slices bacon, cooked with Italian sausage↗6
• tablespoons chicken base (minors)↗2
• teaspoon sea salt↗1
• teaspoon black pepper, fresh ground is the best↗1⁄4
• whole onion, diced↗1
• garlic clove, diced fine↗
• ears fresh corn, shucked and cut kernels for use in the chowder↗2
• cup Italian breadcrumbs, used as a thickener along with the flavor↗1
• (8 ounce) packages cream cheese↗2

Step-by-step instructions

1. 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. 2

   Put togther all the ingrediants into large stock pot ,except salt and pepper.

3. 3

   Cook on a very low simmer for about 2-3 hours until peppers and onions are soft.

4. 4

   Add salt and pepper to taste.

5. 5

   Serve with crutons and melted provolone over top.

6. 6

   Or make some cornbread.

7. 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 :).