Corn And Pepper Chowder Recipe

Name: Corn And Pepper Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 teaspoon olive oil; 1 cup chopped onion; 1 cup chopped sweet red pepper; 1 Tablespoon plus 2 teaspoons flour; 1/2 teaspoon ground cumin; 2 cups water; 1 1/3 cups peeled, cubed round red potato; 1 teaspoon chicken bouillon granules; 2 cups frozen whole kernel corn, thawed; 1 cup evaporated skimmed milk; 2 Tablespoons canned chopped green chiles, drained; 1/4 teaspoon pepper; 1/8 teaspoon ground red pepper; Fresh cilantro sprigs (optional)

Servings: persons

Vegetable cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped sweet red pepper
1 Tablespoon plus 2 teaspoons flour
1/2 teaspoon ground cumin
2 cups water
1 1/3 cups peeled, cubed round red potato
1 teaspoon chicken bouillon granules
2 cups frozen whole kernel corn, thawed
1 cup evaporated skimmed milk
2 Tablespoons canned chopped green chiles, drained
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
Fresh cilantro sprigs (optional)

1
1) Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and chopped red pepper; cook until tender.
2
2) Stir in flour and cumin; cook 1 minute. Add water, potato, and bouillon granules. Bring to a boil, stirring frequently. Cover, reduce heat, and simmer 10 minutes or until potato is tender and liquid is thickened.
3
3) Add corn and next 4 ingredients; cook over medium heat 5 additional minutes or until thoroughly heated.
4
4) To serve, ladle chowder into individual soup bowls. Garnish each serving with a fresh cilantro sprig, if desird

274

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 15 ingredients. The key ingredients include: Vegetable cooking spray, 1 teaspoon olive oil, 1 cup chopped onion, 1 cup chopped sweet red pepper, and more.

Yes, Corn And Pepper 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.

Corn And Pepper Chowder

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