Delicious Corn Potato And Bell Pepper Chowder Recipes

BIG-BATCH CORN AND POTATO CHOWDER

Steps:

• Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.
• Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.

CORN AND BELL PEPPER CHOWDER

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.

DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER

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.

CORN AND PEPPER CHOWDER

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.

SUMMER CORN AND POTATO CHOWDER

Steps:

• Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
• Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
• Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
• Ladle into bowls and garnish with sour cream and Cheddar cheese.

EASIEST CORN AND POTATO CHOWDER

Steps:

• Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

DELICIOUS CORN CHOWDER

Steps:

• Heat oil in soup pot.
• Add onions, celery, carrot and pepper.
• Saute until the veggies begin to soften.
• Add the potatoes and sage.
• Mix the ingredients well and saute another 3 minutes.
• Add water and bring to a boil.
• Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy.
• Remove 1/2 cup liquid from the pot and dissolve miso in it.
• (skip that step if you are using vegetable broth).
• Add miso or broth to soup and mix well.
• Cook soup an additional minute, stirring continuously.
• Remove one third of soup with lots of veggies in it and set aside.
• Blend the remaining ingredients until smooth.
• Stir in the reserved soup, corn and green onion.
• Bring soup to a low boil, stirring frequently.
• Simmer for 10 minutes on low heat, continuing to stir so that soup doesn't stick to pot.

CORN AND POTATO CHOWDER

Steps:

• Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
• Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.