Corn and Bell Pepper Chowder Recipe

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Ingredients:

Serving

4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
3 tbsp butter
1 red bell pepper, chopped
1 (5- to 6-oz) yukon gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tbsp whipping cream
chopped green onions

Directions:

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	419.97 Kcal (1758 kJ)
Calories from fat	124.75 Kcal
		% Daily Value*
Total Fat	13.86g	21%
Cholesterol	32.72mg	11%
Sodium	313.97mg	13%
Potassium	985.48mg	21%
Total Carbs	65.14g	22%
Sugars	14.77g	59%
Dietary Fiber	8.4g	34%
Protein	11.12g	22%
Vitamin C	46.3mg	77%
Vitamin A	0.8mg	28%
Iron	48.2mg	268%
Calcium	63.8mg	6%

Amount Per 100 g
Calories	89.46 Kcal (375 kJ)
Calories from fat	26.57 Kcal
		% Daily Value*
Total Fat	2.95g	21%
Cholesterol	6.97mg	11%
Sodium	66.88mg	13%
Potassium	209.91mg	21%
Total Carbs	13.88g	22%
Sugars	3.15g	59%
Dietary Fiber	1.79g	34%
Protein	2.37g	22%
Vitamin C	9.9mg	77%
Vitamin A	0.2mg	28%
Iron	10.3mg	268%
Calcium	13.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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