We live in Florida. It’s normally warm here, but this week, brrrrrrrrrrrrr! It was in the 20s when we left for work this morning and didn’t break out of the 40s during the day. That kind of weather calls for SOUP! This recipe is a quickie, great for a weeknight dinner. A little chopping, a little stirring, 30 minutes later, you’ve got soup! This is a hearty bowl, too. This soup, a nice green salad, and some crescent rolls = happy family!! I can’t wait to have the leftovers!
Corn and Bell Pepper Chowder
Yield: 4 servings (about 1.5 cups each)
Source: slightly tweaked recipe from Bon Appetit
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
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.
Calories: 255, 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