Hungarian Stuffed Hot Pepper Chowder #Rsc

• 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

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 :).

foil, peppers, sweet italian sausage, red bell pepper, sweet green pepper, water, heavy cream, bacon, chicken base, salt, black pepper, onion, garlic, corn, italian breadcrumbs, cream cheese

Taken from www.food.com/recipe/hungarian-stuffed-hot-pepper-chowder-rsc-486886 (may not work)