4 Servings 25 min Cook
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
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.