Corn and Bell Pepper Chowder |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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 |
Directions:
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.
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