CORN RED PEPPER CHOWDER RECIPES

Name: Corn and Pepper Chowder
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 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

CORN AND PEPPER CHOWDER RECIPE: HOW TO MAKE IT

Corn and Pepper Chowder Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

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, FatContent 2g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 562mg sodium, CarbohydrateContent 33g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 8g protein. Diabetic Exchanges 1-1/2 starch

SLOW COOKER CORN & RED PEPPER CHOWDER RECIPE - FOOD.COM

Slow Cooker Corn & Red Pepper Chowder Recipe - Food.com 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.

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 615.9, CarbohydrateContent 68.7, FiberContent 7, SugarContent 3.9, ProteinContent 9.9

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