Sweet Pepper Chowder Recipes

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SWEET CORN CHOWDER



Sweet Corn Chowder image

Summer calls for lighter meals, and this chowder delivers with a healthier take on a classic. The soup is thickened by pureeing part of it in a blender, eliminating the need for flour or cream. Fresh sage and a hint of chile pepper flakes give it a subtle, smoky flavor. We suggest using grilled or roasted corn but thawed frozen kernels will work well in a pinch.

Provided by Jennifer Perillo

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 teaspoons olive oil
1 medium onion, chopped fine
2 cups cooked corn kernels (from 2 large ears)
2 medium Yukon gold potatoes, diced 3/8 inch thick
6 fresh sage leaves, chopped
Generous pinch of chile pepper flakes, plus more for garnishing
1/2 teaspoon sea salt, plus more as needed
3 cups vegetable stock or Corn Broth, recipe follows
5 cooked ears of corn
1 teaspoon kosher salt
10 whole peppercorns, black or white
2 cloves garlic, smashed
1 dried bay leaf
1 medium onion, peeled and cut in half

Steps:

  • Heat the oil in a 4-quart pot until shimmering. Add the onion and saute until lightly golden, 1 to 2 minutes. Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute. Season with salt. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
  • Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful. Stir the pureed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and serve hot.
  • Using a sharp knife, cut the kernels off the cob (see Cook's Note); reserve the kernels for a later use.
  • Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
  • Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.

SWEET POTATO CHOWDER



Sweet Potato Chowder image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 15

1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
1/2 medium sweet red pepper, diced
1/2 medium sweet green pepper, diced
1/2 large white onion, diced
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 (14.5-ounce) cans chicken broth
3 canned chipotle chiles, minced
2 (14-ounce) cans corn
1 cup lowfat milk
1/2 teaspoon salt
Monterey Jack Quesadillas, recipe follows
Cilantro leaves, for garnish
8 flour tortillas
1 cup Monterey Jack, shredded
1/4 cup picked cilantro leaves

Steps:

  • Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
  • Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
  • Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
  • Yield: 4 servings

TRI-COLOUR SWEET PEPPER SOUP



Tri-Colour Sweet Pepper Soup image

I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.

Provided by The_Swedish_Chef

Categories     Peppers

Time 1h

Yield 8-10 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 Spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. My peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (I use Swanson brand)
1 teaspoon paprika

Steps:

  • NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
  • Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
  • Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
  • Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
  • Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
  • Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
  • If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
  • Serve immediately.

Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8

SWEET POTATO SEAFOOD CHOWDER



Sweet Potato Seafood Chowder image

This is a lighter chowder that's loaded with veggies. It still has the rich and creamy textures, but is healthier given the lack of heavy cream and the use of sweet potatoes.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons butter
½ onion, diced
3 each miniature multi-colored sweet peppers, diced
2 cloves garlic, minced
1 teaspoon herbes de Provence
⅛ teaspoon cayenne pepper
1 sweet potato, peeled and cut into 1/2-inch cubes
1 ear corn, kernels cut from the cob
1 cup chicken broth
2 cups milk
½ pound scallops
½ pound tilapia fillets, cut into chunks
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
  • Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
  • Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 32.1 g, Cholesterol 74.3 mg, Fat 14.2 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 694.4 mg, Sugar 10.3 g

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

CORN AND PEPPER CHOWDER



Corn and Pepper Chowder 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

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 562mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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 Allrecipes Member

Time 50m

Yield 20

Number Of Ingredients 14

6 cups chicken broth
6 medium potatoes, peeled and shredded
2 medium (blank)s medium carrots, shredded
4 stalk (blank)s celery ribs, diced
1 large onion, chopped
1 large green pepper, diced
1 large red bell pepper, diced
1 small sweet yellow pepper, diced
½ cup all-purpose flour
1 ½ teaspoons salt
1 teaspoon Italian seasoning
¼ 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 104.1 calories, Carbohydrate 19.2 g, Cholesterol 5.7 mg, Fat 1.3 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 537.9 mg, Sugar 4.6 g

SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS



Sweet Corn Chowder With Shrimp and Red Peppers image

This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.

Provided by mary winecoff

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground nutmeg
1 3/4 cups chicken broth
1 (17 ounce) can cream-style corn
1 (10 ounce) package frozen corn kernels, thawed
1 3/4 cups milk
1/4 teaspoon black pepper
1 (7 ounce) jar roasted red peppers, drained and thinly sliced
1 lb large shrimp, shelled and deveined

Steps:

  • Heat the oil for 1 minutes in a large saucepan over moderate heat.
  • Add the onion and saute, stirring until limp, about 5 minutes.
  • Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
  • Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
  • Add the cream style corn, corn kernels, milk and black pepper.
  • Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
  • Remove the bay leaf.

Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7

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