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Corn and Bell Pepper Chowder

Corn and Bell Pepper Chowder


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Ingredients

  • 4 cups fresh or frozen corn kernels (thawed if frozen), divided
  • 2 cups low-salt chicken broth, divided
  • 1 red bell pepper, chopped
  • 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
  • 3 large shallots, chopped
  • 2 tablespoons whipping cream

Recipe Preparation

  • 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.

Recipe by Cynthia Wong, Dwayne Thomas,Reviews Section

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