Corn and pepper Chowder

Ingredients for Corn and pepper Chowder

• 950ml fresh or frozen corn kernels (thawed if frozen), divided

• 475ml low-salt chicken broth, divided

• 3 tablespoons butter

• 1 red pepper, chopped

• 1 (5- to 170g ) Yukon Gold potato, peeled, cut into 1/2-inch cubes

• 3 large shallots, chopped

• 2 tablespoons whipping cream

• Chopped spring onions

How to make Corn and pepper Chowder

Blend 475ml corn and 240ml broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 475ml corn, 240ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.