Corn and Red Pepper Chowder

Savor the comforting flavors of this hearty Corn and Red Pepper Chowder, a velvety, vegetable-packed soup that’s as vibrant as it is delicious. Perfect for weeknight dinners or cozy gatherings, this recipe combines sweet corn kernels, tender red bell peppers, and creamy potatoes in a rich broth infused with garlic, smoked paprika, and a touch of heavy cream. With its beautiful golden hue and combination of fresh and pantry-friendly ingredients, this gluten-free chowder is both satisfying and easy to prepare in under an hour. Garnished with fresh parsley for a burst of color and freshness, this dish is sure to become your go-to for a wholesome, flavor-filled meal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 large red bell peppers, diced
• 3 medium potatoes, peeled and diced
• 4 cups corn kernels (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced red bell peppers to the pot and cook for 4-5 minutes until they begin to soften.

Step 5

Stir in the diced potatoes, corn kernels, and vegetable broth. Increase the heat to high and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let the chowder simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Using an immersion blender, partially blend the soup to your desired consistency. For a chunkier chowder, leave some vegetables intact, or for a smoother chowder, blend more thoroughly.

Step 8

Stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for an additional 5 minutes to allow the flavors to meld.

Step 9

Taste the chowder and adjust seasoning if needed.

Step 10

Serve hot, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(3091.9g)

Amount per serving	% Daily Value*
Calories	2805.7

Total Fat 136.3g	0%
Saturated Fat 66.2g	0%
Polyunsaturated Fat 4.9g
Cholesterol 305.8mg	0%
Sodium 4988.0mg	0%
Total Carbohydrate 353.9g	0%
Dietary Fiber 50.8g	0%
Total Sugars 86.0g
Protein 56.5g	0%

Vitamin D 4.5IU	0%
Calcium 324.7mg	0%
Iron 15.1mg	0%
Potassium 7432.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 7.9%

Carbs: 49.4%