Delicious Corn Potato and Bell Pepper Chowder
Transform your weeknight dinners with this hearty and flavorful Corn, Potato, and Bell Pepper Chowder—a comforting bowl of creamy goodness that’s as vibrant as it is satisfying. This one-pot wonder features tender russet potatoes, sweet corn kernels, and a colorful mix of red and yellow bell peppers, all simmered in a rich base of vegetable broth, whole milk, and a touch of heavy cream. A dash of smoked paprika adds a subtle depth of flavor, while a sprinkle of fresh parsley brings a bright finish to every bowl. Perfect for cozy nights, this easy-to-make chowder comes together in just 45 minutes and yields four generous servings. Whether you’re craving a filling vegetarian dinner or an irresistible soup to pair with crusty bread, this recipe balances wholesome ingredients with indulgent creaminess for a meal that’s sure to please.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 medium russet potatoes, peeled and cubed
- 2 cups sweet corn kernels (fresh, canned, or frozen)
- 4 cups vegetable broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced red and yellow bell peppers and cook for 3-4 minutes until they begin to soften.
Add the cubed potatoes and corn kernels to the pot. Stir to combine the vegetables evenly.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer the chowder for 15-20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Cook for an additional 5 minutes to heat through, but do not let the mixture boil.
Taste and adjust seasonings as needed.
Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve hot. Enjoy!
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4827 mg | 210% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 70.5 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 593 mg | 46% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6042 mg | 129% | |
*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.
