"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." — Dairy Farmers of Canada Real Cream
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celery, finely chopped
onion, finely chopped
sweet red pepper, diced
reduced-sodium vegetable or chicken broth
red potatoes cut into 1/2-inch (1 cm) cubes
corn kernels (fresh or frozen, thawed)
all-purpose flour or cornstarch
1 1/2 cups
10% or 18% cream
Chopped fresh basil
Made this last night...it 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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Red Pepper Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 66
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