If it isn’t cold where you are currently, then it probably will be in a couple of days. That’s one thing that we can count on when it comes to winter weather…it’s going to be wintery. Nothing warms up our frigid insides like a hearty chowder and this delicious vegetable version is no different. It is incredibly easy to make and you probably have all of the ingredients on your shelves. If you don’t, then I might suggest you buy double of everything because once your family tastes this chowder, I guarantee that you’ll be making it again.
Corn and Red Bell Pepper Chowder
4 cups frozen corn kernels, thawed, divided
2 cups low-salt chicken broth, divided
3 tablespoons butter
1 jarred Melissa’s Fire Roasted Sweet Red Bell Pepper, chopped
2 medium russet potatoes, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
¼ cup whipping cream
Chopped green onions
Puree 2 cups of the corn and 1 cup of the broth in a food processor or blender until smooth. Melt butter in large saucepan over medium-high heat. Add the red bell pepper, potatoes, and shallots; sauté 5 minutes. Add the remaining 2 cups of corn, 1 cup broth, and the puree that you made earlier. Bring to a simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12 minutes. Stir in cream. Season chowder to taste with salt and pepper. Ladle into bowls; sprinkle with scallions.
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