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Bon Appétit

Corn and Bell Pepper Chowder

By Cynthia Thomas and Duane Thomas

4.4

(24)

Image may contain Bowl Dish Food Meal Soup Bowl and Soup
Corn and Bell Pepper ChowderLeo Gong

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 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 red bell pepper, chopped
1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tablespoons whipping cream
Chopped green onions

Preparation

  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.

TagsChowderSoupSoup/StewCornVegetableBell PepperYukon Gold PotatoPotatoRoot VegetableStarterLunchDinnerGluten FreeNut FreeQuickEasy30 Minutes or LessSimmerBlenderBon Appétit
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