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.
Tips & Substitutions
For a creamier texture, consider blending a portion of the chowder before adding the corn. If you don't have chicken bouillon granules, vegetable bouillon can work as a substitute. You can also use coconut milk instead of evaporated milk for a dairy-free version. Feel free to add other vegetables like carrots or celery to enhance the flavor profile.
Serving Suggestions
Serve the chowder hot, garnished with fresh cilantro or parsley for a burst of flavor. It pairs beautifully with crusty bread or a simple green salad. For a heartier meal, consider serving it alongside *Breasts Of Chicken Magnifique or a side of Potatoes In Sour Cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder on the stove over low heat, stirring occasionally, until heated through. You may need to add a splash of water or milk to reach your desired consistency when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Pepper Chowder contains roughly 500 calories, with 19g protein, 75g carbohydrates, and 19g fat. It is an excellent source of vitamin C (401% of the Daily Value), iron (147% of the Daily Value), and potassium (65% of the Daily Value). Note that it is relatively high in sodium, at 1777mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn! Simply cut the kernels off the cob and add them to the chowder in place of the frozen corn. Fresh corn usually cooks quickly, so you may want to add it in the last few minutes of cooking to maintain its crunch.
Is there a vegetarian version of this chowder?
Absolutely! You can easily make this chowder vegetarian by substituting the chicken bouillon with vegetable bouillon. Additionally, ensure that the evaporated milk is plant-based if desired. This will maintain the rich flavor while keeping it meat-free.
Can I make this chowder ahead of time?
Yes, this chowder can be made ahead of time. In fact, it can taste even better the next day as the flavors meld together. Just remember to store it in the fridge and reheat gently on the stove, adding a little water or milk if it thickens too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).