Corn and Bell Pepper Chowder

Name: Corn and Bell Pepper Chowder
Yield: 4 servings
Ingredients: 1 4 cups fresh or frozen corn kernels (thawed if frozen), divided; 1 2 cups low-salt chicken broth, divided; 1 3 tablespoons butter; 1 1 red bell pepper, chopped; 1 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes; 1 3 large shallots, chopped; 1 2 tablespoons whipping cream; 1 Chopped green onions

From the kitchen of Carly

Fresh corn blended smooth meets tender potatoes and red peppers in this buttery chowder. Shallots add depth, cream rounds it out, and green onions finish the bowl. Simple, satisfying, and ready in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 cups fresh or frozen corn kernels (thawed if frozen), divided
12 cups low-salt chicken broth, divided
13 tablespoons butter
11 red bell pepper, chopped
11 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
13 large shallots, chopped
12 tablespoons whipping cream
1Chopped green onions

Instructions

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.