Corn and Red Pepper Chowder
Savor the comforting flavors of this hearty Corn and Red Pepper Chowder, a velvety, vegetable-packed soup that’s as vibrant as it is delicious. Perfect for weeknight dinners or cozy gatherings, this recipe combines sweet corn kernels, tender red bell peppers, and creamy potatoes in a rich broth infused with garlic, smoked paprika, and a touch of heavy cream. With its beautiful golden hue and combination of fresh and pantry-friendly ingredients, this gluten-free chowder is both satisfying and easy to prepare in under an hour. Garnished with fresh parsley for a burst of color and freshness, this dish is sure to become your go-to for a wholesome, flavor-filled meal.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large red bell peppers, diced
- 3 medium potatoes, peeled and diced
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell peppers to the pot and cook for 4-5 minutes until they begin to soften.
Stir in the diced potatoes, corn kernels, and vegetable broth. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the chowder simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, partially blend the soup to your desired consistency. For a chunkier chowder, leave some vegetables intact, or for a smoother chowder, blend more thoroughly.
Stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for an additional 5 minutes to allow the flavors to meld.
Taste the chowder and adjust seasoning if needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4988 mg | 217% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 86.0 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 7433 mg | 158% | |
*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.
