CORN, SAUSAGE AND PEPPER CHOWDER
One of my favorites.
Provided by MOLSON7
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
- Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 42.8 g, Cholesterol 41.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 213.1 mg, Sugar 6.9 g
CORN AND BELL PEPPER CHOWDER
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
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.
CORN AND PEPPER CHOWDER
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
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
DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER
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
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, SAUSAGE AND BELL PEPPER CHOWDER
Make and share this Corn, Sausage and Bell Pepper Chowder recipe from Food.com.
Provided by Pebbles
Categories Chowders
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy large Dutchoven over medium high heat.
- Add onion, both peppers and garlic and saute until tender about 15 minutes.
- Add broth, potatoes, pepper and cumin.
- Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
- Puree half of corn in processor.
- Add pureed corn, remaining corn, sausage, milk and cream to chowder.
- Simmer about 20 minutes.
- Season to taste.
Nutrition Facts : Calories 420.3, Fat 17, SaturatedFat 8.1, Cholesterol 43.5, Sodium 759.9, Carbohydrate 59.9, Fiber 7.2, Sugar 4.4, Protein 14.8
ROASTED CORN AND RED PEPPER CHOWDER (CROCK POT, SLOW COOKER)
Make and share this Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) recipe from Food.com.
Provided by NELady
Categories Chowders
Time 7h20m
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in saute pan over medium heat. Add the corn, red pepper, and onions. Saute the vegetables until they are tender and lightly browned, about 7-8 minutes.
- Transfer sauted vegetables to slow cooker. Add the green onions, broth, potatoes, salt and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.
- Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.
CORN SAUSAGE AND BELL PEPPER CHOWDER
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in large dutch oven over med-high heat. Add onion, peppers and garlic and saute until peppers are tender (15 min.) Add broth, pototoes, pepper and cumin. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 min. Puree half of corn in food processor. Add pureed corn, remaining whole corn, sausage, milk and cream to chowder. Simmer until flavors are blended, about 20 min. Season with salt and pepper to taste. Can be made a day ahead.
CORN, KIELBASA, AND BELL PEPPER CHOWDER- BLIZZARD
Steps:
- 1. Melt butter. Add onion, pepper, and garlic. Saute until tender (15 min.) 2. Add broth, potatoes, pepper, and cumin. 3. Bring to a boil, then simmer until potatoes are tender about 15-20 min. 4. Puree half of corn in food processor. 5. Add pureed corn, whole corn, kielbasa, milk, and cream to chowder. 6. Simmer until flavors are blended, about 20 min.
SOUTHWESTERN CORN AND RED PEPPER CHOWDER
Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth.
Provided by Galley Wench
Categories Chowders
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
- In large stock pot, fry bacon until crisp.
- Remove bacon, save drippings.
- Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
- Add peppers and cook until tender, about 3 minutes.
- Stir in salt, thyme, white pepper, poultry seasoning and coriander.
- Add milk and heat gently, do not boil.
- Add potato mixture to stock pot, stir and bring to simmer.
- Thicken with cooled butter-flour mixture.
- Stir well.
- Simmer lightly to obtain a gloss.
- Add corn and heat thoroughly.
- Sprinkle bacon bits on top before serving.
PUEBLO PEPPER JACK CORN AND CRAB CHOWDER
Make and share this Pueblo Pepper Jack Corn and Crab Chowder recipe from Food.com.
Provided by Burgundy Damsel
Categories Chowders
Time 35m
Yield 5 , 5 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute.
- Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
- In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
- Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.
ROASTED CORN, PEPPER, AND TOMATO CHOWDER
Yield 6 servings
Number Of Ingredients 10
Steps:
- 1. Prepare grill to med-high heat. 2. Arrange bell peppers, skin side down, and corn in single layer on grill rack. Grill 5 min, turning corn occasionally. Add tomatoes; grill additional 5 min or until veggies are slightly charred. Remove from heat; cool 10 min. Coarsely chop tomatoes and bell peppers; place in med bowl. Cut kernels from ears of corn; add to tomato mixture. 3. Heat oil in large Dutch oven over med heat. Add onion; cook 7 min or until tender, stirring occasionally. Stir in tomato mixture; cook 3 min, stirring occasionally. Increase heat to high, stir in broth. Bring to a boil. Reduce heat; simmer 30 minutes or until veggies are tender. Cool 20 min. 4. Place 1/3 tomato mixture in blender; process until smooth. Place pureed mixture in large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over med heat; cook until thoroughly heated. Stir in salt and pepper. Ladle about 1 ½ c soup into each of 6 bowls; top each with 2 t cheese and 1 t chives.
CORN AND PEPPER CHOWDER
Steps:
- 1) Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and chopped red pepper; cook until tender. 2) Stir in flour and cumin; cook 1 minute. Add water, potato, and bouillon granules. Bring to a boil, stirring frequently. Cover, reduce heat, and simmer 10 minutes or until potato is tender and liquid is thickened. 3) Add corn and next 4 ingredients; cook over medium heat 5 additional minutes or until thoroughly heated. 4) To serve, ladle chowder into individual soup bowls. Garnish each serving with a fresh cilantro sprig, if desird
SMOKED CORN AND PEPPER CHOWDER
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
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
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