Corn and Red Pepper Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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As published in the winter 2007 edition of Raley's Something Extra magazine. Ingredients:
1 (16 ounce) jar prepared alfredo sauce |
1 (15 1/4 ounce) can corn, drained |
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock |
1/2 cup onion, chopped |
1/2 cup roasted sweet peppers, chopped |
1 teaspoon marjoram |
salt and pepper, to taste |
green onion, sliced (optional) |
cooked bacon, crumbled (optional) |
Directions:
1. Combine all ingredients, except green onions and bacon, in a large saucepan and bring to boil.
2. Reduce heat and simmer for 20 minutes.
3. In a blender or food processor, process soup until fairly smooth, but some pieces of corn remain.
4. Serve with a sprinkle of green onions and bacon.
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