Corn and Bell Pepper Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yummy summer or fall dish! I made this for an autumn evening appetizer and served it in insulated cups around the outdoor fireplace. Was asked for the recipe by everyone there. Ingredients:
4 cups corn, divided (thawed, if frozen) |
2 cups low sodium chicken broth, divided |
3 tablespoons butter |
1 red bell pepper, chpped |
1 (5 -6 ounce) yukon gold potatoes, peeled, cut into 1/2-inch cubes |
3 large shallots, chopped |
2 tablespoons whipping cream |
chopped green onion |
Directions:
1. Blend 2 cups corn and 1 cup of broth in blender until almost smooth.
2. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes.
3. Add 2 cups of corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, simmer until potatoes are tender, about 10 minutes.
4. Mix in cream. Season chowder with salt and pepper. Ladle into bowls. Sprinkle with onions.
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