Chunky Southwestern Clam Chowder

• 2 red bell peppers (about 3/4 pound)
• 1 jalapeno pepper
• 1 (10-ounce) can whole clams, undrained
• 1 bacon slice
• 1 1/2 cups chopped onion
• 1 1/2 tablespoons all-purpose flour
• 4 cups (1/2-inch) cubed peeled baking potato (about 2 pounds)
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup Chardonnay or other dry white wine
• 2 (8-ounce) bottles clam juice
• 3/4 cup half-and-half
• 1/2 cup chopped green onions
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon freshly ground black pepper

1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeno 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 jalapeno pepper. Peel and chop bell peppers and jalapeno pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.
2. 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.

red bell peppers, pepper, whole clams, bacon slice, onion, flour, baking potato, corn kernels, white wine, clam juice, green onions, fresh basil, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chunky-southwestern-clam-chowder (may not work)