Corn and Bell Pepper Chowder

Name: Corn and Bell Pepper Chowder
Total time: 20 min
Yield: 4 servings
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

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

Published October 4, 2025

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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