Corn and Red Pepper Chowder

Corn and Red Pepper Chowder

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"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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40 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • *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).


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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 addi...

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...

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 ...

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 i...

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 revi...

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