Hungarian Stuffed Hot Pepper Chowder #RSC

READY IN: 2hrs 30mins


  • 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
  • 12
    gallon water
  • 1
  • 6
    slices bacon, cooked with Italian sausage
  • 2
    tablespoons chicken base (minors)
  • 1
    teaspoon sea salt
  • 14
    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


  • 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.
  • Put togther all the ingrediants into large stock pot ,except salt and pepper.
  • Cook on a very low simmer for about 2-3 hours until peppers and onions are soft.
  • Add salt and pepper to taste.
  • Serve with crutons and melted provolone over top.
  • Or make some cornbread.
  • 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 :).