May 12, 2010

Corn & Cheddar Chowder

bell peppers, cheese, corn, soup, Vegetarian Recipes

Presented by

46 ratings

Prep time: 20 minutes
cooking time 21 minutes
Servings: 6
Partner: Rustic Eggplant Pasta

We always asked for second helpings when Grandma served this rich and creamy chowder.

Ingredients

1 medium onion
1 medium red bell pepper
1 tablespoon butter
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 (16-ounce) can cream-style corn
1 cup frozen whole kernel corn
1/2 teaspoon hot pepper sauce
3/4 cup (3 ounces) shredded sharp Cheddar cheese
Freshly ground black pepper, optional

Directions

1

Chop onion and set aside. Chop red bell pepper; place in small bowl. Cover and refrigerate until ready to use.
2

Melt butter in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute.
3

Add chicken broth to saucepan; bring mixture to a boil, stirring frequently. Add cream-style corn, corn kernels, bell pepper and hot pepper sauce; reduce heat to low. Cover and simmer chowder an additional 15 minutes. Remove saucepan from heat; gradually stir in Cheddar until melted.
4

Ladle into soup bowls; sprinkle with black pepper, if desired. Serve immediately.
5

Garnish chowder with additional chopped red bell peppers and fresh parsley leaves, if desired. For a milder chowder, omit the hot pepper sauce and substitute a milder type of Cheddar.

Grandma's Secret Trick

Storing leftover chicken broth was one of Grandma's best-kept secrets. She would freeze 1/2-cup measures of broth in muffin tins. When frozen, Grandma removed the broth cubes from the tins and then stored them in a tightly sealed container. This way she had chicken broth at a moment's notice.