Best Sweet Pepper Chowder Recipes

Sweet Corn Chowder image

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 Corn Chowder With Shrimp and Red Peppers image

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