Corn and Bell Pepper Chowder
Creamy, comforting, and bursting with vibrant flavors, this Corn and Bell Pepper Chowder is the ultimate cozy meal that highlights the sweetness of fresh corn and the bold, smoky notes of paprika. Crafted with a medley of red and yellow bell peppers, tender potatoes, and a luscious base of heavy cream, this chowder strikes the perfect balance between hearty and silky. A touch of cumin adds warmth, while an optional blending step ensures the perfect creamy texture with chunks of vegetables for a satisfying bite. Ready in under an hour, this one-pot wonder is an easy yet impressive option for weeknight dinners or entertaining. Serve it warm, garnished with fresh parsley, and let the flavors transport your taste buds—ideal for showcasing seasonal produce or whipping up a comforting meal year-round.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 medium potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and cook for 5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the diced red and yellow bell peppers to the pot and sauté for 5 minutes until slightly softened.
Stir in the diced potatoes and corn kernels. Cook for another 2 minutes, combining the flavors.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to blend part of the chowder directly in the pot, leaving some vegetables whole for texture. Alternatively, transfer 2 cups of the mixture to a blender, blend until smooth, and pour it back into the pot.
Stir in the heavy cream, smoked paprika, ground cumin, salt, and black pepper. Let the chowder simmer for another 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls, sprinkle with fresh parsley for garnish, and serve warm. Enjoy!
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 58.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5418 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
