Corn and Bell Pepper Chowder
A creamy, comforting chowder featuring sweet corn and red bell peppers, enriched with potato and finished with a touch of cream. This hearty soup combines fresh vegetables with a velvety smooth texture.
4 servings
20 min
Ingredients
- •4 cups fresh or frozen corn kernels (thawed if frozen), divided
- •2 cups low-salt chicken broth, divided
- •3 tablespoons butter
- •1 whole red bell pepper, chopped
- •1 whole Yukon Gold potato, peeled, cut into 1/2-inch cubes
- •3 whole large shallots, chopped
- •2 tablespoons whipping cream
- •2 tablespoons Chopped green onions
Cooking Instructions
- 1.
Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
20 min
