Corn And Red Pepper Chowder Food

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COLORFUL CORN CHOWDER



Colorful Corn Chowder image

Was rated delicious by my children, ages 6 - 11! Plus is an easy meal.

Provided by MARGOC

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 35m

Yield 10

Number Of Ingredients 14

2 tablespoons butter
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 (10 ounce) packages frozen corn kernels, thawed
1 ½ cups dry potato flakes
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
3 cups water
2 cups milk
1 cup half-and-half
½ cup shredded Cheddar cheese

Steps:

  • In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
  • Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
  • Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 25 g, Cholesterol 24.9 mg, Fat 8.5 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 5.1 g, Sodium 565.6 mg, Sugar 6.5 g

CORN AND BELL PEPPER CHOWDER



Corn and Bell Pepper Chowder image

Provided by Cynthia Thomas

Categories     Soup/Stew     Blender     Dairy     Onion     Pepper     Potato     Vegetable     Sauté     Quick & Easy     Corn     Bell Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

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

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.

SLOW COOKER CORN & RED PEPPER CHOWDER



Slow Cooker Corn & Red Pepper Chowder image

Yup, this Slow Cooker Corn and Red Pepper Chowder hits all the right marks. Hearty, creamy, satisfying, chock-full of sweet corn countered perfectly by smoky red bell pepper, cumin, smoked paprika, and a smidge of cayenne.

Provided by Marcie Booker

Categories     One Dish Meal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onions, diced or 2 cups diced yellow onions
1 medium red bell pepper, seeded and diced
3 cups yukon gold potatoes or 1 lb yukon gold potato
4 cups frozen corn kernels
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup soymilk or 1 cup almond milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 343.5, Fat 7.1, SaturatedFat 1, Sodium 615.9, Carbohydrate 68.7, Fiber 7, Sugar 3.9, Protein 9.9

CORN, SAUSAGE AND PEPPER CHOWDER



Corn, Sausage and Pepper Chowder image

One of my favorites.

Provided by MOLSON7

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups chicken broth
1 pound red potatoes, cut into chunks
¼ teaspoon ground white pepper
¼ teaspoon ground cumin
3 ½ cups whole kernel corn
4 ounces kielbasa, halved and sliced
⅓ cup milk
⅓ cup heavy cream

Steps:

  • In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
  • Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 42.8 g, Cholesterol 41.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 213.1 mg, Sugar 6.9 g

CORN AND PEPPER CHOWDER



Corn and Pepper Chowder image

Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium sweet red pepper, chopped
1 teaspoon canola oil
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
2 cups water
1-1/3 cups cubed potatoes
1 teaspoon chicken bouillon granules
3/4 teaspoon salt
1/4 teaspoon white pepper
2 cups frozen corn
1 can (12 ounces) fat-free evaporated milk
1/4 cup minced fresh cilantro

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.

Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 562mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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



Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) image

Make and share this Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) recipe from Food.com.

Provided by NELady

Categories     Chowders

Time 7h20m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

olive oil
2 cups fresh corn kernels (may sub frozen, thawed corn, if desired)
1 red bell pepper, cored, seeded and diced
2 green onions, diced
4 cups chicken broth
2 baking potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (13 ounce) can evaporated milk
2 tablespoons flat leaf parsley, minced

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.

CORN 'N' RED PEPPER MEDLEY



Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CORN CHOWDER



Corn Chowder image

Provided by Food Network

Number Of Ingredients 10

1/4 pound lean bacon, chopped fine
1 large onion, medium diced
1 russet potato
5 cups chicken broth
5 cups water
6 ears of corn, shucked
1 red bell pepper, chopped fine
2 fresh jalapeno chilies, or to taste, seeded and chopped fine
Salt and pepper, to taste
1 1/2 cups half and half

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.

VEGAN CORN CHOWDER



VEGAN CORN CHOWDER image

Creamy and chock full of veggies, this Vegan Corn Chowder is 100% dairy-free and easy to make with a handful of simple, everyday ingredients!

Provided by Julie | The Simple Veganista

Categories     Entree

Time 45m

Number Of Ingredients 18

1 tablespoon olive oil or 1/4 cup water
1 medium onion, diced
3 - 4 garlic cloves, minced
1 medium red bell pepper, diced
2 celery ribs (or green bell pepper), diced
1 teaspoon thyme
1/2 - 1 teaspoon smoked paprika
2 bay leaves
4 1/2 cups vegetable broth
8 ears of corn, shucked (or 6 - 7 cups frozen or canned)
1lb. potatoes (any regular or sweet), cubed into 1/2 inches*
3/4 cup raw cashews or 1 can (14oz) coconut milk or cream
salt + pepper, to taste
chopped fresh parsley, chives, or green onions
red pepper flakes
a sprinkle of smoked paprika or nutritional yeast
Coconut Bacon
shredded vegan cheese

Steps:

  • If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
  • In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
  • Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
  • Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
  • Ladle into individual bowls and top with your favorite toppings.
  • Serves 4 - 6

Nutrition Facts : Calories 320 calories, Sugar 18.7 g, Sodium 352.6 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 53.4 g, Fiber 6.9 g, Protein 11.4 g, Cholesterol 0 mg

COMFORTING CORN CHOWDER WITH RUSSET POTATOES



Comforting Corn Chowder With Russet Potatoes image

Tender russet potatoes and cream-style corn in a savory broth with bacon, onion, chicken broth, and milk.

Provided by Betty Streff

Categories     Soups and stews

Time 40m

Number Of Ingredients 11

Six strips of high-quality bacon, cut in 1" pieces.
1/2 medium onion, chopped fine.
3 medium russet potatoes, peeled and chopped.
1 cup water
2 heaping teaspoons paste-type chicken bouillon. I use Better Than Bouillon.
1 15-ounce can cream-style corn.
About 1 1/2 cups of whole milk or light cream.
1 tsp seasoned pepper. I use Lawry's brand.
1 Tbsp dried parsley.
Grated sharp cheddar cheese for garnish, optional.
Chopped green onion for garnish, optional

Steps:

  • In a non-stick skillet with a tight-fitting lid, fry bacon pieces uncovered until crisp. Set the bacon aside on paper towels, retain the drippings. Saute chopped onion in the bacon drippings until it's tender and transparent. Add the chopped potatoes to the onion and saute lightly. Combine bouillon paste with water and pour over the potatoes. Cover tightly with the lid and cook until the potatoes are very tender. Pour the cream-style corn into the pan with potatoes and add just enough milk or cream to make a thick broth. Heat through. Spoon into a bowl and garnish with reserved bacon and grated sharp cheddar cheese and chopped green onions, if desired.

CORN CHOWDER



Corn Chowder image

Corn Chowder adapted from Suzanne Fine, Regional Cuisine

Categories     Soup/Stew     Potato     Vegetable     Appetizer     Dinner     Corn     Summer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper
Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives
fresh chives

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.

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From shop.kingarthurbaking.com


CORN AND ROASTED RED PEPPER CHOWDER — FOSTERS MARKET
Add the corn, roasted red peppers, salt, black pepper, and thyme and simmer about 15 minutes longer. Remove the pot from the heat and add the chives. 4. Remove about 4 cups of the mixture from the pot and cool slightly. Place the cooled soup in the bowl of a food processor fitted with the metal blade and puree until smooth. Return this mixture ...
From fostersmarket.com


CORN AND RED PEPPER CHOWDER. | RAW FOOD RECIPES, FOOD ...
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From pinterest.com


CREAMY FISH CHOWDER WITH RED BELL PEPPERS RECIPES
2020-07-10 · Red Pepper Corn Chowder is a great soup to make in the summer when fresh corn is abundant. This is a simple vegetarian soup that really highlights the sweet corn. This easy to make chowder is filled with red bell pepper, red … From anothertablespoon.com. See details. 10 BEST CREAMY SEAFOOD CHOWDER RECIPES | YUMMLY. 2022-01-25 · cream , …
From tfrecipes.com


ROASTED PEPPER AND CORN CHOWDER - GLUTEN FREE RECIPES
Roasted Pepper and Corn Chowder could be a great recipe to try. This recipe serves 6. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 194 calories. From preparation to the plate, this recipe takes roughly 2 hours and 7 minutes. A mixture of bell pepper, poblano chiles, salt, and a handful of other ingredients are all it takes to make this recipe so …
From fooddiez.com


CORN AND RED PEPPER CHOWDER - TFRECIPES.COM
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 ...
From tfrecipes.com


CORN AND RED PEPPER CHOWDER | CANADIAN GOODNESS | RECIPE ...
Feb 17, 2012 - 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.
From pinterest.ca


CORN AND RED PEPPER CHOWDER RECIPE | NINJA® | NINJA ...
Instructions. Place 3 cups corn and remaining ingredients into the 48 oz. Pitcher and pulse until desired consistency, add more water if needed. Transfer the mixture to a large saucepan over medium-high heat. Add the final cup of corn to the soup and heat for 5 minutes or so. NOTE: Always allow the soup to cool to room temperature before blending.
From ninjakitchen.com


CORN AND RED PEPPER CHOWDER RECIPE
Crecipe.com deliver fine selection of quality Corn and red pepper chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Corn and red pepper chowder recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Corn pudding Are you interested in making a wonderful comfort food? If you are really interested, this corn …
From crecipe.com


CORN AND RED PEPPER CHOWDER - UNWRITTENRECIPES
Then you saute chopped red pepper, shallots and potatoes in a small amount of butter, add back in the corn puree, the remaining broth and another 2 cups of corn and let the whole thing simmer until the potatoes are soft. At the end you stir in the cream and voila! Chowder time!! So full of flavor and textures– there’s the sweetness of the corn, the crunch …
From unwritrecipes.tumblr.com


RECIPE - GRILLED CORN & PEPPER CHOWDER - LCBO
2 Brush corn with oil and grill, turning often, for about 8 minutes or until tender and brown. Set aside. 3 Increase barbecue to medium-high. Grill red peppers and poblano peppers, turning often, for 10 to 15 minutes or until charred on all sides and tender. Place in a bowl, cover and set aside until cool enough to handle.
From lcbo.com


CHICKEN AND CORN CHOWDER - UNLOCK FOOD
Food Portions Toolkit. Recipes . Videos. My Menu Planner. Home Recipes Salads and soups Chicken and Corn Chowder. Recipe. Chicken and Corn Chowder. This delicious, creamy soup was a great hit with our taste-testers, both children and adults. The evaporated milk gives it a richness that suggests it is higher in fat than it actually is. The addition of sweet potatoe and …
From uat.unlockfood.ca


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