Corn And Pepper Chowder
A hearty, creamy corn and red pepper chowder with cumin and cilantro, perfect for cozy lunches or casual dinners, packed with vibrant flavors and comforting textures.
Ingredients
- 1 large onion, chopped ⓘ
- 1 medium sweet red pepper, chopped ⓘ
- 1 tsp canola oil ⓘ
- 3 Tbsp all-purpose flour
- 1/2 tsp ground cumin ⓘ
- 2 c water ⓘ
- 1 1/3 c cubed potatoes ⓘ
- 1 tsp chicken bouillon granules ⓘ
- 3/4 tsp salt ⓘ
- 1/4 tsp white pepper ⓘ
- 2 c frozen corn ⓘ
- 1 (12 oz) can fat-free evaporated milk ⓘ
- 1/4 c minced fresh cilantro or parsley ⓘ
Instructions
- In a saucepan, sauté onion and red pepper in oil until tender.
- Stir in flour and cumin until blended.
- Gradually stir in water and bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Reduce heat and add potatoes, bouillon, salt, and pepper.
- Cover and cook for 10 minutes or until potatoes are tender.
- Add corn and evaporated milk and cook uncovered for 5 minutes or until heated through.
- Garnish with minced fresh cilantro or parsley.
Nutrition & Diet Analysis (per serving)
869
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).