This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. It’s still a chowder, though, because it has bacon and potatoes. We use canned clams because we make 5 gallons at a time, but I highly recommend fresh for this recipe.
Pipérade is basically a stew of sweet peppers and onions and is the quintessential dish of the Basque Country. This version is from Chef Gerald Hirigoyen, owner of Bocadillos and Piperade in SF, found on website Euskal Kazeta, and in his book "Pintxos." <http://www.euskalkazeta.com/famous-chef-hirigoyen-among-several-authors-at-basque-culture-day-includes-recipes/>
Ingredients 2 lbs chicken breast, raw 2 15.5 ounce cans Great Northen Beansdrained 2 4 oz cans diced mild green chiles 2 1/2 cups corn, frozen 1 3/4 cups chicken broth low sodium, if available 2 tsp cumin 2 tsp garlic powder 2 tsp onion powder 2 tsp chili powder 1 tsp kosher salt 1 tsp Lawry's Seasoned Salt 1 tsp pepper 1/4 tsp cayenne pepper more or less depending on level of spice preference 1/2 cup half and half 4 oz light cream cheese 1 green pepper 1 red pepper 1 can red kidney beans More spices More half and half Optional toppings tortilla strips reduced fat shredded cheese chopped green onions chopped cilantro diced tomatoes a squeeze of 1/4 of a lime