RED PEPPER CORN CHOWDER RECIPES
CORN AND PEPPER CHOWDER RECIPE: HOW TO MAKE IT
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
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
RED PEPPER, CORN, AND BLACK BEAN CHOWDER RECIPE | MYRECIPES
Savor this Mexican-inspired chowder made with corn, black beans, red pepper, and onion. Top with a spoonful of sour cream or 2% Greek yogurt, a sprinkle of cilantro, and one lime wedge.
Provided by Christine Burns Rudalevige
Yield Serves 4
Number Of Ingredients 13
Steps:
- Sauté onion and garlic in 1 tablespoon olive oil in a saucepan over medium heat 3 minutes. Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. Return to pan. Stir in beans; simmer 10 minutes over medium heat. Stir in corn kernels and salt. Place 1 cup soup in each of 4 bowls; top with 2 tablespoons plain 2% Greek yogurt, 1 tablespoon cilantro, and 1 lime wedge.
Nutrition Facts : Calories 222 calories, CarbohydrateContent 28 g, CholesterolContent 2 mg, FatContent 8.1 g, FiberContent 7 g, ProteinContent 11 g, SaturatedFatContent 1.5 g, SodiumContent 459 mg
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