Corn & Bell Pepper Chowder

Corn & Bell Pepper Chowder
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Corn & Bell Pepper Chowder calories by ingredient
Submitted by:

Introduction

Yield: 4 servings (about 1.5 cups each) Yield: 4 servings (about 1.5 cups each)
Number of Servings: 4

Ingredients

    4 cups fresh or frozen corn kernels (thawed if frozen), divided
    2 cups low-salt chicken broth, divided
    2 Tbsp butter
    1 red bell pepper, chopped
    1 5-6oz Yukon Gold potato, peeled, cut into 1/2-inch cubes
    3 large shallots, chopped
    2 Tbsp whipping cream
    Chopped green onions

Directions

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.

Rate This Recipe