Corn And Bell Pepper Chowder Recipes

Steps:

• 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.

Steps:

• In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.

Steps:

• Prepare a grill for medium heat.
• Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
• Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
• Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
• Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
• Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.

Steps:

• In a kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the onion over moderate heat, until soft. Add the potato, peeled, diced fine, stock, and water. Add the corn, cut from the cobs, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender puree 2 cups of the chowder, return it to kettle, and stir in the half and half. Serve immediately.

Steps:

• In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
• Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
• Stir in half and half.
• Add green and red bell peppers.
• Season with salt, black pepper and cayenne pepper (if using).
• Simmer for 45 minutes or until veggies are tender.
• Garnish with cooked bacon then sprinkle with parmesan cheese if desired.

Steps:

• Melt butter in heavy large Dutchoven over medium high heat.
• Add onion, both peppers and garlic and saute until tender about 15 minutes.
• Add broth, potatoes, pepper and cumin.
• Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
• Puree half of corn in processor.
• Add pureed corn, remaining corn, sausage, milk and cream to chowder.
• Simmer about 20 minutes.
• Season to taste.