Corn and Red Pepper Chowder Recipe -
Corn and Red Pepper Chowder Recipe
  • READY IN 40 mins

Corn and Red Pepper Chowder

Recipe by  

"Capture the harvest with fresh vegetables in this hearty yet fresh-tasting chowder. Real cream gives you that real chowder experience. Crusty multi-grain bread with a slice of Canadian cheese on the side makes a great meal."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. In a large pot, melt butter over medium heat. Saute celery, garlic, onion, red pepper, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions are softened. Stir in broth, potatoes, corn and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat, cover and simmer for about 10 min or until potatoes are almost tender.
  2. Increase heat to medium. Whisk flour into cream and gradually stir into pot. Simmer, uncovered, stirring often, for about 5 min or until slightly thickened (do not let boil). Season to taste with salt and pepper Ladle into warmed bowls and sprinkle with basil.
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  • *This is a lightly thickened chowder, if you prefer a thicker chowder, increase the flour or cornstarch to 3 to 4 tbsp (45 to 60 mL).

Reviews More Reviews

Oct 07, 2014

This is a great base recipe. I used three different types of potatoes, including sweet and purple, and celery seed instead of stalks (bc I didn't have fresh celery). I added jalapeno and 2 additional sweet red peppers bc I have so many. I used regular milk and added extra flour. I made more than what was called for... I did not use exact measurements... I did a lot of tweaking.

Apr 16, 2013

Made this last was definitely more than 15 mins prep time, but more importantly it was very bland as the recipe stands. I had to add more S&P and then grated cheddar cheese to make it something worth eating. With the additions, it was enjoyed, but would not make it without the cheese.


6 Ratings

Mar 30, 2013

This was absolutely delicious and not difficult to make. It did take slightly longer than 15 minutes to prep, but that may have just been me taking my time. I used a good organic vegetable broth, and probably used 3 cups of that and 1 of water, but other than that, I followed the recipe. I used frozen corn, and it was good, and left the skins on the potatoes for extra fibre and vitamins and for the pretty colour. I will make this again when soup seasone rolls around. Thanks very much!

Jan 04, 2015

I loved this recipe. I made some additional changes such as substituting water for stock. I added a little cayenne, celery salt, and dill to kick up the flavor. I know it sounds odd, but it was fantastic. I will be making this time and time again.

Oct 06, 2013

I used FF half-and-half, and as written, this was pretty bland. I did have to thicken more to reach a chowder consistency, I added some chicken bouillon to boost the flavor, and as another reviewer mentioned, added a little shredded cheddar. It ended up tasting pretty good, and I would make this again with these modifications.


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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