Instructions: 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.

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.

This recipe yields 6 servings.

Comments: Traditional Northeast chowders are nothing more than cream, fish and butter with a few crackers thrown in. Every ingredient imaginable has crept in and out of chowders through the years, but one constant remains: cream.

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