Corn and pepper chowder
Corn and Pepper Chowder is a comforting soup featuring sweet corn, red bell pepper, and creamy potatoes, perfect for any season. The chowder is simmered with chicken broth and finished with a touch of heavy cream for richness.
Cook time 25 min
Prep time 25 min
Ingredients:
2 cups chicken broth3 tbsp onion
3 tbsp butter
1 red pepper
1/4 cup onion
2 tbsp heavy whipping cream
1 potato
4 cups sweet corn
Corn and Pepper Chowder is a delightful and hearty soup that combines the sweetness of corn, the mild heat of red bell pepper, and the creaminess of potatoes. This chowder is perfect for a cozy evening and can be enjoyed any time of the year.
Instructions:
- Finely chop the onions and dice the red bell pepper.
- Peel and cube the potato into small pieces.
- In a large pot, melt the 3 tablespoons of butter over medium heat.
- Add the 3 tablespoons of finely chopped onion and sauté until they are translucent and fragrant, about 3-4 minutes.
- Stir in the diced red bell pepper and cook for another 3 minutes until the peppers are softened.
- Pour in the 2 cups of chicken broth and bring the mixture to a gentle simmer.
- Add the cubed potato and the 1/4 cup of diced onion into the pot.
- Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are tender, add the 4 cups of sweet corn kernels to the pot.
- Cook for another 5-7 minutes until the corn is heated through.
- Using an immersion blender, blend the chowder until you reach your desired consistency. You can either make it completely smooth or leave some chunks for texture. Alternatively, transfer half of the soup to a regular blender, blend until smooth, and then stir back into the pot.
- Stir in the 2 tablespoons of heavy whipping cream.
- Season with salt and pepper to taste. If the chowder is too thick, you can add a bit more chicken broth until you get your preferred consistency.
- Ladle the chowder into bowls and garnish with freshly chopped herbs if desired, such as parsley or chives.
- Serve hot with some crusty bread or a fresh green salad on the side.
Corn and Pepper Chowder is a simple yet satisfying dish that captures the essence of comfort food. With its blend of creamy textures and vibrant flavors, it's sure to be a hit with family and friends. Serve it with a side of crusty bread for a complete meal.
Corn and pepper chowder FAQ:
The overall cooking time for the Corn and Pepper Chowder is approximately 25-30 minutes. This includes sautéing the vegetables for 6-7 minutes, simmering the broth with potatoes for 15-20 minutes, and an additional 5-7 minutes to heat the corn.
The potatoes should be tender when pierced with a fork, indicating that they are fully cooked and will blend well into the chowder.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the chowder for up to 3 months. Reheat gently on the stove.
You can use vegetable broth for a vegetarian version of the chowder. Alternatively, water can be used, but it will result in a milder flavor.
A large pot (at least 4-6 quarts) is recommended for this recipe to ensure there's enough space for all the ingredients and to allow for even cooking.
Cooking Tips:
- For a richer flavor, use homemade chicken broth instead of store-bought.
- When sautéing the onions and red pepper, ensure they are soft and translucent to bring out their natural sweetness.
- If you prefer a thicker chowder, you can mash some of the potatoes before adding to the chowder or use an immersion blender to blend a portion of the soup before adding the heavy cream.
- Fresh corn will give the chowder a crisp texture, but frozen or canned corn can be used as a convenient alternative.
- Season the chowder to taste with salt and pepper and consider adding a pinch of smoked paprika for added depth of flavor.
Nutrition Facts
4 ServingsCalories 300kcal
Protein 8g
Carbohydrates 44g
Fiber 6g
Sugar 10g
Fat 14g
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