Corn and Red Pepper Chowder

Corn and Red Pepper Chowder

5

"Capture the harvest with fresh vegetables in this hearty yet fresh-tasting chowder. Real cream gives you that real chowder experience. Crusty multi-grain bread with a slice of Canadian cheese on the side makes a great meal."

Ingredients

40 m servings 225 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot, melt butter over medium heat. Saute celery, garlic, onion, red pepper, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions are softened. Stir in broth, potatoes, corn and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat, cover and simmer for about 10 min or until potatoes are almost tender.
  2. Increase heat to medium. Whisk flour into cream and gradually stir into pot. Simmer, uncovered, stirring often, for about 5 min or until slightly thickened (do not let boil). Season to taste with salt and pepper Ladle into warmed bowls and sprinkle with basil.

Footnotes

  • *This is a lightly thickened chowder, if you prefer a thicker chowder, increase the flour or cornstarch to 3 to 4 tbsp (45 to 60 mL).
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Reviews

5
  1. 6 Ratings

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This is a great base recipe. I used three different types of potatoes, including sweet and purple, and celery seed instead of stalks (bc I didn't have fresh celery). I added jalapeno and 2 addi...

Made this last night...it was definitely more than 15 mins prep time, but more importantly it was very bland as the recipe stands. I had to add more S&P and then grated cheddar cheese to make i...

This was absolutely delicious and not difficult to make. It did take slightly longer than 15 minutes to prep, but that may have just been me taking my time. I used a good organic vegetable broth...

I loved this recipe. I made some additional changes such as substituting water for stock. I added a little cayenne, celery salt, and dill to kick up the flavor. I know it sounds odd, but it was ...

I used FF half-and-half, and as written, this was pretty bland. I did have to thicken more to reach a chowder consistency, I added some chicken bouillon to boost the flavor, and as another revi...