Corn And Pepper Chowder Recipes

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CORN AND BELL PEPPER CHOWDER



Corn and Bell Pepper Chowder image

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

4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
3 tablespoons butter
1 red bell pepper, chopped
1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tablespoons whipping cream
Chopped green onions

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.

ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

GRILLED CORN CHOWDER



Grilled Corn Chowder image

Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you've got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 15

4 ears sweet corn, husked
1 small red bell pepper, cored and cut into 4 planks
1 bunch scallions (6 to 7), trimmed
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound new potatoes, cut into 1/2-inch chunks
2 stalks celery, chopped
3 tablespoons all-purpose flour
2 teaspoons fresh thyme leaves
1/2 teaspoon smoked paprika
4 cups low-sodium chicken broth
3/4 cup heavy cream
1/4 cup fresh Italian parsley leaves, chopped
Hot sauce, for serving, optional

Steps:

  • Prepare a grill for medium heat.
  • Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
  • Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
  • Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
  • Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
  • Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.

DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER



Delicious Corn, Potato and Bell Pepper Chowder image

My family loves this soup, it's very filling so you might just want to serve this as a main meal with crusty bread and maybe a small side salad, the cayenne is optional I like to add it in :)

Provided by Kittencalrecipezazz

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
1 -2 tablespoon minced fresh garlic (I use two)
4 tablespoons butter (can use a little less)
2 (14 1/2 ounce) cans cream-style corn
4 cups whole kernel corn, canned is fine
4 potatoes, peeled and diced (or use as many as desired)
1 (14 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) can sliced mushrooms, drained
3 cups half-and-half or 3 cups whole milk
1 small medium green bell pepper, seeded chopped
1 small red bell pepper, seeded and chopped
1/2 lb bacon, cooked and crumbled (or to taste)
salt & fresh ground pepper (to taste, I use seasoned salt)
1 pinch cayenne pepper (optional or to taste)
grated parmesan cheese (optional)

Steps:

  • In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
  • Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
  • Stir in half and half.
  • Add green and red bell peppers.
  • Season with salt, black pepper and cayenne pepper (if using).
  • Simmer for 45 minutes or until veggies are tender.
  • Garnish with cooked bacon then sprinkle with parmesan cheese if desired.

SMOKED CORN AND PEPPER CHOWDER



Smoked Corn and Pepper Chowder image

Found this at the Weber sight and tweeked. You've got corn, jalapenos, potatoes, bacon, onions in a creamy spicy soup! Warming Comfort Food!

Provided by Rita1652

Categories     Chowders

Time 17m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 15

4 ears sweet corn, husks and silk removed
2 jalapenos, stems removed
3 slices bacon, minced
1 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/2 cup flour
5 cups chicken stock
2 large potatoes, cut into 1/2-inch pieces (about 1 pound)
1 bay leaf
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat.Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.
  • Place corn and peppers on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn and pepper; allow to cool. Cut corn kernels from the cob with a sharp knife. Remove seeds from jalapeno. I like to keep some in and diced.
  • In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, peppers, potatoes, and bay leaf; simmer 20 minutes.
  • Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.

Nutrition Facts : Calories 257, Fat 11.9, SaturatedFat 6.3, Cholesterol 37.8, Sodium 333.8, Carbohydrate 31.7, Fiber 3.3, Sugar 4.8, Protein 7.4

SWEET PEPPER CHOWDER



Sweet Pepper Chowder image

Ladle out this hearty soup at your next church potluck and you're sure to win praise! Packed with potatoes, carrots and sweet peppers, this soup is nicely seasoned but not too spicy. Beverly Leveque of Fireside, British Columbia shared the recipe. "My friend's mother made this soup for years. When I decided to open a cafe on the Alaska Highway, I put this chowder on the menu as my house special," she says.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 20 servings.

Number Of Ingredients 14

6 cups chicken broth
6 medium potaoes, peeled and shredded
4 medium carrots, shredded
4 celery ribs, diced
1 large onion, chopped
1 large green pepper, diced
1 large sweet red pepper, diced
1 small sweet yellow pepper, diced
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon Italian seasoning
1/4 to 1/2 teaspoon pepper
1 cup water
4 cups 2% milk

Steps:

  • In a Dutch oven or soup kettle, combine the broth, potatoes, carrots, celery and onion; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the peppers; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a bowl, combine the flour, salt, Italian seasoning, pepper and water until blended. Stir into the vegetable mixture. Bring to a boil; cook and stir for 2 minutes until thickened. Reduce heat. Stir in milk; heat through (do not boil).

Nutrition Facts : Calories 92 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 500mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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