Corn and Bell Pepper Chowder
"We would use frozen, thawed corn for this, which is easier for us than fresh corn. Recipe source: Bon Appetit (April/2007)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (355.3 g)
- Calories 320
- Total Fat - 16.2 g
- Saturated Fat - 8.7 g
- Cholesterol - 38.4 mg
- Sodium - 866.2 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 4.8 g
- Sugars - 6.9 g
- Protein - 10.9 g
- Calcium - 26.5 mg
- Iron - 1.9 mg
- Vitamin C - 59.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a blender, add 2 cups of corn and 1 cup broth and blend until almost smooth.
Step 2
In a saucepan on medium high heat melt the butter and then add the next 3 ingredients (-potato) and saute for 5 minutes.
Step 3
Stir in 2 cups corns and 1 cup broth along with the pureed corn from the blender and bring to a simmer; reduce heat to medium low; cover and simmer for 10 minutes or until potatoes are tender.
Step 4
Stir in cream and season with salt and pepper.
Step 5
Sprinkle chopped green onions over the servings if desired.
Tips
No special items needed.
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