Pepper-Corn Chowder

Happy Soup Wednesday!!

This week's recipe comes from Better Homes and Garden's. The restaurant I work for sells a delicious and spicy corn chowder which I absolutely love. However, as I mentioned previously J. doesn't like spicy food so I chose this corn chowder recipe because it has a little kick, but it is not super spicy.

Check out our other Soup Wednesday posts:
Week 7
Week 6
Week 5
Week 4
Week 3
Week 2
Week 1

-1 cup chopped onion
-1 leek, cleaned and chopped
-5 cups loose-pack frozen whole kernel corn
-28 ounces vegetable broth
-1 medium red sweet pepper, chopped
-1/8 teaspoon ground black pepper
-1/8 teaspoon cayenne pepper
-3 saffron (optional)
-Snipped fresh chives and/or ground black pepper (optional)

Cook the leek and onion for 5 minutes until tender (I couldn't find leeks so I used green onion).

Add in corn and cook 5 minutes.
Add in vegetable broth and bring to a boil. Reduce heat and cook for 20 minutes covered. 
Puree the mixture. I used an immersion blender, it might be better to puree in a blender.
Add in the rest of the broth, the pepper and cayenne.
This soup was good, not quite what I was looking for, but still good. The soup came out really thick, it needed more liquid. My dad liked it, J. hated it because there was "too much corn".


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