CORN AND BELL PEPPER CHOWDER
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
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.
CORN AND PEPPER CHOWDER
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
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
SOUTHWESTERN CORN AND RED PEPPER CHOWDER
Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth.
Provided by Galley Wench
Categories Chowders
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
- In large stock pot, fry bacon until crisp.
- Remove bacon, save drippings.
- Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
- Add peppers and cook until tender, about 3 minutes.
- Stir in salt, thyme, white pepper, poultry seasoning and coriander.
- Add milk and heat gently, do not boil.
- Add potato mixture to stock pot, stir and bring to simmer.
- Thicken with cooled butter-flour mixture.
- Stir well.
- Simmer lightly to obtain a gloss.
- Add corn and heat thoroughly.
- Sprinkle bacon bits on top before serving.
SLOW COOKER CORN & RED PEPPER CHOWDER
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
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
CHICKEN CORN CHOWDER WITH ROASTED RED PEPPERS
The flavor of the roasted red peppers really makes this recipe. This is a dish that everybody loves. Served with some warm, crusty bread there's nothing like it on a wintry day.
Provided by Laurie and Roger
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a dutch over, fry bacon crisp.
- Remove from dutch oven, crumble bacon and set aside.
- Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
- Onions and Celery should still have some crunch.
- Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
- Simmer low until potatoes are just tender and Remove bay leaf.
- Add Chicken,corn, bacon, cayenne and roasted red pepper.
- Bring back to a simmer and remove from heat.
- Stir the half and half.
- Add Salt and Pepper to Taste.
- Return to heat to warm, do not boil, stir in butter and it's ready to serve.
- Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
- We pull off the meat to use in chowder.
- We defat this stock to use as part of the chicken stock needed for the chowder.
CORN AND RED PEPPER CHOWDER
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.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot, melt butter over medium heat. Saute celery, garlic, onion, red pepper, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions are softened. Stir in broth, potatoes, corn and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat, cover and simmer for about 10 min or until potatoes are almost tender.
- Increase heat to medium. Whisk flour into cream and gradually stir into pot. Simmer, uncovered, stirring often, for about 5 min or until slightly thickened (do not let boil). Season to taste with salt and pepper Ladle into warmed bowls and sprinkle with basil.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 37.4 g, Cholesterol 20.6 mg, Fat 7.3 g, Fiber 4 g, Protein 5.5 g, SaturatedFat 4.3 g, Sodium 94.2 mg, Sugar 5.3 g
SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS
This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.
Provided by mary winecoff
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7
CORN 'N' RED PEPPER MEDLEY
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
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
ROASTED CORN AND RED PEPPER CHOWDER (CROCK POT, SLOW COOKER)
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
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.
CRANKED UP CORN CHOWDER
I love corn chowder. This robust recipe is hearty and filling.
Provided by sweetnspicy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
- Roast corn in preheated oven for 20 minutes.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
- Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
- Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 30.9 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 729.1 mg, Sugar 6.1 g
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