Red Pepper Corn Chowder is a great soup to make in the summer when fresh corn is abundant. This is a simple vegetarian corn chowder recipe that really highlights the sweet corn.
This easy to make chowder is filled with red bell pepper, fresh corn kernels, red potatoes, red onion and green onions. It is flavorful and delicious.
This is sure to become one of your family favorites. It is a bowl of summer comfort food in a hearty vegetable soup.
If you like the combination of red peppers and corn, check out Red Pepper Corn Risotto. You can also check out the Corn Salad and Corn Medley recipes if you are looking for some other ways to enjoy the sweetness of the corn this summer.
SOME THINGS TO KNOW: FAQ’s
- If you have never tried to cut corn off the cob before, check out these helpful tips at The Best Way To Cut Corn Off The Cob.
- Red Pepper Corn Chowder is best when you have fresh corn available but you can certainly make it any time of year by using frozen or canned corn.
- Each ear of corn on the cob will yield ¾ cup of corn kernels.
- This recipe makes a large batch of chowder. You can easily cut it in half.
SPECIAL EQUIPMENT NEEDED:
- Large pot
- Sharp knife to cut the corn kernels off the cob.
- If you cannot find red potatoes, Yukon gold potatoes would be a good substitute.
- If fresh corn is not available, frozen corn can be substituted.
- You could substitute the butter with olive oil.
- If you do not have a red onion you can substitute a yellow onion.
- Any color bell pepper can be used in the recipe.
HOW TO STORE LEFTOVER RED PEPPER CORN CHOWDER:
- You can keep the chowder in the refrigerator for 3-4 days. Make sure that it is tightly covered or in an airtight container.
- Soups that contain milk and cream do not freeze well. They will separate and become grainy when defrosted. Do not attempt to freeze this once you have added the cream.
- You can make this now with the fresh summer corn and freeze it for a future meal. If you want to do this, just do not add the cream to the chowder. You can add that at the time you are ready to serve it. You can keep it in the freezer in an airtight freezer container for 2-3 months. Once you have defrosted the chowder and you are ready to reheat it, add the cream.
HOW TO REHEAT RED PEPPER CORN CHOWDER:
- Reheat the chowder on the stove top over medium low heat, stirring occasionally until it is heated through.
Red Pepper Corn ChowderPrint This
- 2 tablespoons unsalted butter
- 1 large red onion, diced
- 1 cup red bell pepper, diced (one large pepper)
- 2 garlic cloves, minced
- 2 quarts, vegetable stock
- 4 cups red potatoes, scrubbed and diced
- 1 teaspoon dried dill
- ½ teaspoon chili powder
- 4 cups corn kernels (5-6 ears of corn)
- ½ cup scallions, chopped
- 1 cup heavy cream
- Salt and black pepper or white pepper to taste
Melt the butter in a large pot or extra large saucepan. Add the red onion, red pepper and garlic and cook over medium- low heat for 3 minutes until they are beginning to soften. Do not let these brown!
Add the vegetable stock to the pan along with the potatoes, dill and chili powder. Bring the stock to a boil over medium-high heat and then reduce the heat to the low setting.
Simmer for 20 minutes, until the potatoes are tender.
Add the corn and cook for an additional 5 minutes. Remove from the heat.
Ladle one half of the soup into a blender or food processor. Puree the soup until it is completely smooth. Pour the pureed soup back into the pot. By doing this, you will be thickening the soup. This can also be done by adding half of the soup to a large bowl and pureeing it with an immersion blender.
Stir in the cream and add the scallions. Simmer on low heat for an additional 10 minutes. Make sure that the soup does not boil after you have added the cream.
Season chowder with salt and pepper to taste.
If you want to make a big batch of this and freeze it for later, just make sure that you omit the cream before freezing it. Cream will not freeze well. The cream can be added to the chowder when you have defrosted it and are reheating it on your stove.