Corn and Red Pepper Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Capture the harvest with fresh vegetables in this hearty yet fresh-tasting chowder. Real cream gives you that real chowder experience. Crusty multi-grain bread with a slice of Canadian cheese on the side makes a great meal. Ingredients:
1 tablespoon butter |
2 stalks celery, finely chopped |
2 cloves garlic, minced |
1 onion, finely chopped |
1 large sweet red pepper, diced |
salt |
pepper |
2 cups reduced-sodium vegetable or chicken broth |
4 red potatoes cut into 1/2-inch (1 cm) cubes |
3 cups corn kernels (fresh or frozen, thawed) |
2 tablespoons all-purpose flour or cornstarch |
1 1/2 cups 10% or 18% cream |
chopped fresh basil |
Directions:
1. In a large pot, melt butter over medium heat. Saute celery, garlic, onion, red pepper, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions are softened. Stir in broth, potatoes, corn and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat, cover and simmer for about 10 min or until potatoes are almost tender.
2. Increase heat to medium. Whisk flour into cream and gradually stir into pot. Simmer, uncovered, stirring often, for about 5 min or until slightly thickened (do not let boil). Season to taste with salt and pepper Ladle into warmed bowls and sprinkle with basil.
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