Corn and Red Pepper Chowder

Corn and Red Pepper Chowder

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Dairy Farmers of Canada Real Cream

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (3)

Rate This Recipe
gagirl90
1

gagirl90

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 it something worth eating. With the additions, it was enjoyed, but would not make it without the cheese.

susiekew
1

susiekew

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, and probably used 3 cups of that and 1 of water, but other than that, I followed the recipe. I used frozen corn, and it was good, and left the skins on the potatoes for extra fibre and vitamins and for the pretty colour. I will make this again when soup seasone rolls around. Thanks very much!

lutzflcat
0

lutzflcat

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 reviewer mentioned, added a little shredded cheddar. It ended up tasting pretty good, and I would make this again with these modifications.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 37.4 g
  • 12%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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