Corn and Bell Pepper Chowder

Corn and Bell Pepper Chowder Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 354 Calories
Tags:vegetarian | soup

Ingredients

2 Cup Chicken Broth
3 Tbsp chopped Shallots
3 Tbsp Butter
1 Small Red Bell Pepper
1/4 Cup, chopped Scallions
2 Tbsp Heavy Whipping Cream
1 Potato large (3" to 4-1/4" dia) Potato
4 Cup kernels Corn

Directions

Peel and cut potato into 1/2-inch pieces.

Coarsely chop red pepper, discarding ribs and seeds.

Blend 2 cups corn and 1 cup broth in blender until almost smooth.

Melt butter in large saucepan over medium-high heat.

Add next 3 ingredients; saut 5 minutes.

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.

Season chowder with salt and pepper.

Ladle into bowls; sprinkle with onions.

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