Creamy Corn And Roasted Pepper Chowder

1. 1

   In a pot over high heat combine potatoes and enough water to cover.

2. 2

   Boil, reduce heat and simmer until tender (about 30 minutes).

3. 3

   Drain, cool and cut into small pieces or chunks.

4. 4

   In large pot over high heat combine broth, 4 cups corn, onion, leek and salt.

5. 5

   Boil, reduce heat and simmer 20 minutes. In a food processor or blender, process soup until smooth.

6. 6

   Return to pot. Add remaining 2 cups corn, bring to boil.

7. 7

   Remove from heat and stir in roasted red peppers and potatoes.

8. 8

   30 minutes, cook time: 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.