Corn & Bell Pepper Chowder
- Number of Servings: 4
Ingredients
4 cups fresh or frozen corn kernels (thawed if frozen), divided2 cups low-salt chicken broth, divided2 Tbsp butter1 red bell pepper, chopped1 5-6oz Yukon Gold potato, peeled, cut into 1/2-inch cubes3 large shallots, chopped2 Tbsp whipping creamChopped green onions
1) Blend 2 cups corn and 1 cup 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 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.
4) Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
Number of Servings: 4
Recipe submitted by SparkPeople user ODUAMY.
2) Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes.
3) 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.
4) Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
Number of Servings: 4
Recipe submitted by SparkPeople user ODUAMY.
Nutritional Info Amount Per Serving
- Calories: 255.1
- Total Fat: 10.9 g
- Cholesterol: 25.8 mg
- Sodium: 494.2 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 4.8 g
- Protein: 6.8 g
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