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Corn and Red Pepper Chowder

Corn and Red Pepper Chowder

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Dairy Farmers of Canada Real Cream

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Heather S.
1

Heather S.

10/7/2014

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 additional sweet red peppers bc I have so many. I used regular milk and added extra flour. I made more than what was called for... I did not use exact measurements... I did a lot of tweaking.

gagirl90
1

gagirl90

4/16/2013

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

3/30/2013

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!

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