Corn And Bell Pepper Chowder Food

CORN AND BELL PEPPER CHOWDER

Steps:

• Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. 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. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER

Steps:

• In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
• Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
• Stir in half and half.
• Add green and red bell peppers.
• Season with salt, black pepper and cayenne pepper (if using).
• Simmer for 45 minutes or until veggies are tender.
• Garnish with cooked bacon then sprinkle with parmesan cheese if desired.

CORN, SAUSAGE AND BELL PEPPER CHOWDER

Steps:

• Melt butter in heavy large Dutchoven over medium high heat.
• Add onion, both peppers and garlic and saute until tender about 15 minutes.
• Add broth, potatoes, pepper and cumin.
• Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
• Puree half of corn in processor.
• Add pureed corn, remaining corn, sausage, milk and cream to chowder.
• Simmer about 20 minutes.
• Season to taste.

CORN CHOWDER

Steps:

• In a kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the onion over moderate heat, until soft. Add the potato, peeled, diced fine, stock, and water. Add the corn, cut from the cobs, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender puree 2 cups of the chowder, return it to kettle, and stir in the half and half. Serve immediately.

SAUTEED CORN AND GREEN PEPPERS

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

GRILLED CORN CHOWDER

Steps:

• Prepare a grill for medium heat.
• Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
• Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
• Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
• Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
• Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.

CORN AND POTATO CHOWDER

Steps:

• Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
• Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.

CREAMY CORN SOUP WITH RED BELL PEPPER

Steps:

• Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS

Steps:

• Heat the oil for 1 minutes in a large saucepan over moderate heat.
• Add the onion and saute, stirring until limp, about 5 minutes.
• Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
• Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
• Add the cream style corn, corn kernels, milk and black pepper.
• Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
• Remove the bay leaf.

CORN AND PEPPER CHOWDER

Steps:

• In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.

SLOW COOKER CORN & RED PEPPER CHOWDER

Steps:

• Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
• Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
• Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.
• Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.
• Serve topped with additional corn, diced bell pepper, and/or sliced scallions.

CORN CHOWDER

Steps:

• Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
• Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

ROASTED CORN AND RED PEPPER CHOWDER (CROCK POT, SLOW COOKER)

Steps:

• Heat olive oil in saute pan over medium heat. Add the corn, red pepper, and onions. Saute the vegetables until they are tender and lightly browned, about 7-8 minutes.
• Transfer sauted vegetables to slow cooker. Add the green onions, broth, potatoes, salt and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.
• Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.