Corn and Bell Pepper Chowder
Created by ellie on April 6, 2025
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #44417
Ingredients
- 4 cups corn kernels, fresh or frozen, thawed, divided
- 2 cups chicken broth, divided
- 3 tablespoons butter
- 1 red bell pepper, chopped
- 5 - 6 ounces potatoes, peeled and cut into 1/2 inch cubes
- 3 shallots, chopped
- 2 tablespoons whipping cream
How to Make
-
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.
Nutritional Facts
- 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