Appetizers / Soups / Salads

Corn and Bell Pepper Chowder is for Soup.

Corn and Bell Pepper Chowder takes several minutes to prepare.

Corn and Bell Pepper Chowder takes several minutes to cook.

Corn and Bell Pepper Chowder makes 4 servings.

The ingredients for Corn and Bell Pepper Chowder are:

4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
2 Tbsp butter
1 red bell pepper, chopped
1 5-6oz Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 Tbsp whipping cream
Chopped green onions

Here is how you make Corn and Bell Pepper Chowder:

1) Blend 2 cups corn and 1 cup broth in blender until almost smooth.2) Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes.3) 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.4) Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.Number of Servings: 4Recipe submitted by SparkPeople user ODUAMY.

The nutritional information for Corn and Bell Pepper Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 255.1

• Total Fat: 10.9 g
• Cholesterol: 25.8 mg
• Sodium: 494.2 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 4.8 g
• Protein: 6.8 g