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Corn and Red Pepper Chowder

Capture the harvest with fresh vegetables in this hearty yet fresh-tasting chowder. Real cream gives you that real chowder experience. Crusty multi-grain bread with a slice of Canadian cheese on the side makes a great meal.

Course Soups & Creams
Prep. Time 15 mins
Cooking Time 25 mins
Yields 6 to 8

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

1 tbsp (15 ml) butter

2 stalks celery, finely chopped

2 cloves garlic, minced

1 onion, finely chopped

1 large sweet red pepper, diced

Salt

Pepper

2 cups (500 ml) reduced-sodium vegetable or

chicken broth

4 red potatoes, cut into 1/2-inch (1 cm) cubes (about 1-1/4 lbs/625 g)

3 cups (750 ml) corn kernels (fresh or frozen, thawed)

2 tbsp (30 ml) all-purpose flour or

cornstarch

1 1/2 cups (375 ml) 10% half-and-half or

18% table cream

Chopped fresh basil

Instructions

In a large pot, melt butter over medium heat. Sauté celery, garlic, onion, red pepper, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions are softened. Stir in broth, potatoes, corn and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat, cover and simmer for about 10 min or until potatoes are almost tender.

Increase heat to medium. Whisk flour into cream and gradually stir into pot. Simmer, uncovered, stirring often, for about 5 min or until slightly thickened (do not let boil). Season to taste with salt and pepper Ladle into warmed bowls and sprinkle with basil.

*This is a lightly thickened chowder, if you prefer a thicker chowder, increase the flour or cornstarch to 3 to 4 tbsp (45 to 60 mL).

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Nutritional Info

Per serving

Energy: 222 Calories
Protein: 7 g
Carbohydrate: 35 g
Fat: 8 g
Fibre: 4.6 g
Sodium: 84 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 7 % / 77 mg
Vitamin C: 88 %
Folate: 27 %
Vitamin B6: 24 %
Magnesium: 18 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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JHL
October 3rd, 2011

This looks like a great way to use up leftover corn and roasted potatoes if you have them. Add them in during the simmering phase cooking time instead of during the high heat boil to preserve their relative firmness without losing much of the flavor. Additionally changing up the onion used in this recipe will also alter the flavor in a subtle way. So instead of a white onion, try a red onion.