Soup

Corn and red pepper chowder is for Soup.

Corn and red pepper chowder takes 20 minutes to prepare.

Corn and red pepper chowder takes 30 minutes to cook.

Corn and red pepper chowder makes 4 servings.

The ingredients for Corn and red pepper chowder are:

Butter, unsalted, 1 tbsp (remove)
Olive Oil, 1 tbsp (remove)
Onions, raw, 1 large (remove)
Garlic, 2 cloves (remove)
*Potato, raw, 3 small (1-3/4" to 2-1/2" dia.) (remove)
*Peppers, sweet, red, fresh, 2 medium (approx 2-3/4" long, 2-1/2" (remove)
Yellow Sweet Corn, Frozen, 4 cup kernels (remove)
Broth, Vegetable, Clearly Organic, Best Choice, 4 cup (remove)
Milk, nonfat, .5 cup (remove)
Heavy Whipping Cream, 4 fl oz (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tbsp (remove)
Bay Leaf, .1 grams (remove)
Basil, 1 tsp (remove)
Granulated Sugar, 2 tsp (remove)

Here is how you make Corn and red pepper chowder:

saute onions and garlic. add broth bring to boil. add peppers, potatoes, salt, basil, sugar and 1 bay leaf. cook 30 min. add corn. cook 3 minutes. puree 3 cups of soup. return to pot. add milk and cream and heat gently. remove bay leaf. top with sliced scallions if you want.Number of Servings: 4Recipe submitted by SparkPeople user SARAHHARING.

The nutritional information for Corn and red pepper chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 488.4

• Total Fat: 19.0 g
• Cholesterol: 49.2 mg
• Sodium: 1,198.3 mg
• Total Carbs: 77.1 g
• Dietary Fiber: 9.9 g
• Protein: 10.9 g