Corn Chowder with Red Pepper

  • Yield: 4 to 8 servings


3/4cup butter, divided
1/2cup all-purpose flour
1/2 large purple onion, chopped
1/2 large yellow onion, chopped
1 large red bell pepper, chopped
6 stalks celery, chopped
4 (15-ounce) cans kernel corn, undrained
1cup chicken broth
1teaspoon sugar
2teaspoons salt
2cups milk
1cup half-and-half
1medium white or gold potato, diced
2tablespoons chopped parsley
Freshly ground black pepper


  1. In skillet,  melt 1/2 cup butter over medium-low heat. Add flour and stir until roux is slightly brown.  Remove from heat and set aside.  
  2. In large pot, melt 1/4 cup butter over medium-low heat. Stir in onions, red pepper and celery.   Cook, stirring occasionally, about 10 minutes, until tender. Add corn, broth, sugar and salt; simmer  15 minutes, covered.  Stir in roux, milk, half-and-half, potatoes, parsley and black pepper.  Cook, covered, until potatoes are tender, stirring occasionally.  Add more chicken broth if too thick. 

Note:  If using fresh corn cut off the cob or frozen corn kernels, increase chicken broth to 2 cups