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Corn and Bell Pepper Chowder

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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.

Recipes sourced from Epicurious.com.

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