Best Corn Red Pepper Chowder Recipes

Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) image

Provided by NELady

Categories Chowders

Time 7h20m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

olive oil
2 cups fresh corn kernels (may sub frozen, thawed corn, if desired)
1 red bell pepper, cored, seeded and diced
2 green onions, diced
4 cups chicken broth
2 baking potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (13 ounce) can evaporated milk
2 tablespoons flat leaf parsley, minced

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.

Slow Cooker Corn & Red Pepper Chowder image

Provided by Marcie Booker

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onions, diced or 2 cups diced yellow onions
1 medium red bell pepper, seeded and diced
3 cups yukon gold potatoes or 1 lb yukon gold potato
4 cups frozen corn kernels
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup soymilk or 1 cup almond milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.
Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.
Serve topped with additional corn, diced bell pepper, and/or sliced scallions.

Nutrition Facts : Calories 343.5, Fat 7.1, SaturatedFat 1, Sodium 615.9, Carbohydrate 68.7, Fiber 7, Sugar 3.9, Protein 9.9

Southwestern Corn and Red Pepper Chowder image

Provided by Galley Wench

Categories Chowders

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 large baking potatoes, peeled and diced
2 1/4 cups heavy cream
1/4 teaspoon vegetable bouillon granules or 1/4 teaspoon chicken bouillon
1/2 medium onion, diced
4 slices bacon, fried crisp
2 teaspoons bacon drippings or 2 teaspoons vegetable oil
1/2 cup poblano pepper, seeded and diced
1/2 cup red bell pepper, seeded and diced
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon ground coriander
4 1/2 cups milk
1/4 cup butter, mixed with
1/2 cup flour, until smooth
2 cups frozen whole kernel corn
1/2 teaspoon salt

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.

CORN &RED PEPPER CHOWDER image

Yield 4 servings

Number Of Ingredients 14

2 teaspoons extra-virgin olive oil
1 cup sweet onion, chopped, such as Vidalia
3 cups fresh corn kernels, (about 6 ears; see Tip)
1 large clove garlic, minced
4 cups reduced-sodium chicken broth, or vegetable broth
1/4 teaspoon salt
Freshly ground pepper, to taste
1/4 cup reduced-fat sour cream
1 tablespoon yellow cornmeal
1 small red bell pepper, diced (about 1 cup)
1 scallion, white and pale green part, thinly sliced
2 tablespoons finely chopped parsley, or cilantro
Hot sauce, such as Tabasco sauce, to taste
1 lime, cut into wedges

Steps:

1.Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes. Add broth and simmer until the corn is tender, 12 to 15 minutes. Stir in salt and pepper. 2.Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes. (Use caution when pureeing hot liquids.) Return the puree to the pan. 3.Whisk in cornmeal; bring the soup to a boil over medium-high heat and cook, whisking constantly, until it thickens. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through. Serve with lime wedges.