Autumn Corn Chowder Recipe

Name: Autumn Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 cup finely chopped onion; 1/2 cup finely chopped sweet red pepper; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 pound boiling potatoes, peeled and diced; 4 cups lowfat milk; 2 cups fresh corn kernels; Salt and freshly ground black pepper to taste; 2 tablespoons chopped cilantro

Servings: persons

1 tablespoon unsalted butter
1 cup finely chopped onion
1/2 cup finely chopped sweet red pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound boiling potatoes, peeled and diced
4 cups lowfat milk
2 cups fresh corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons chopped cilantro

1
Heat the butter in a heavy saucepan.
2
Add the onion and sweet pepper and cook slowly until the vegetables are tender.
3
Stir in the cumin and cayenne pepper.
4
Add the potatoes and milk to the saucepan.
5
Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes.
6
Coarsely mash the potatoes in the pot.
7
Stir in the corn, bring to a simmer, and cook five minutes.
8
Season to taste with salt and pepper.
9
Stir in the cilantro and serve.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 cup finely chopped onion, 1/2 cup finely chopped sweet red pepper, 1 teaspoon ground cumin, and more.

Yes, Autumn Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Corn Chowder

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