Best Roasted Corn Pepper And Tomato 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.

Tomato Corn Chowder image

Provided by GuyBig

Categories Chowders

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

15 ounces creamed corn
26 ounces canned tomatoes
1 chicken bouillon cube
1 cup water
1 tablespoon dehydrated onion
spices

Steps:

Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. Add pepper, cayenne pepper, dehydrated garlic powder, and salt to taste, then simmer until served.
Because the creamed corn thickens up the tomato juice, this feels like eating a chowder with cream and potatoes in it. Both can be added in, but this chowder is satisfying on its own.
Also, this makes a nice base for Manhattan Clam Chowder.

Nutrition Facts : Calories 80.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 555.1, Carbohydrate 19.6, Fiber 2.2, Sugar 5.8, Protein 2.5