Corn & Bell Pepper Chowder
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
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.
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.