Chunky Southwestern Clam Chowder

Ingredients

• 1  bacon 
• 4 cups baking potato cubed peeled () ( 2 pounds)
• 0.3 teaspoon pepper black freshly ground
• 1 cup chardonnay dry white
• 16 ounce bottled clam juice 
• 10 ounce clams whole undrained canned
• 1.5 tablespoons flour all-purpose
• 1 tablespoon basil fresh chopped
• 2 cups corn kernels fresh ( 4 ears)
• 0.5 cup green onions chopped
• 0.8 cup half-and-half 
• 1  jalapeno 
• 1.5 cups onion chopped
• 0.8 pound bell peppers red

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags
• dutch oven
• colander

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, and jalapeo pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened.
4. Place peppers in a zip-top plastic bag; seal.
5. Let stand 5 minutes. Discard seeds and membranes from jalapeo pepper. Peel and chop bell peppers and jalapeo pepper; set aside.
6. Drain clams in a colander over a bowl, reserving liquid.
7. Cook bacon in a Dutch oven over medium heat until crisp.
8. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside.
9. Add chopped onion to pan; saut 10 minutes.
10. 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.
11. Sprinkle with crumbled bacon.