Corn and Red Pepper Chowder

Name: Corn and Red Pepper Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter; 2 stalks celery, finely chopped; 2 Tbsps all-purpose flour or cornstarch; 8 servings Chopped fresh basil; 710 milliliters corn kernels (fresh or frozen, thawed); 2 cloves garlic, minced; 473 milliliters reduced-sodium vegetable or chicken broth; 1 onion, finely chopped; 8 servings Pepper; 1 large sweet red pepper, diced; 4 red potatoes cut into 1/2-inch (1 cm) cubes; 8 servings Salt

Corn and Red Pepper Chowder might be a good recipe to expand your soup collection. One serving contains 167 calories, 6g of protein, and 3g of fat. This vegetarian recipe serves 8. A mixture of onion, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a large pot, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

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.

Ingredients you will need

Red Pepper

Potato

Celery

Garlic

Onion

Pepper

Broth

Water

Corn

Salt

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.

Ingredients you will need

Salt And Pepper