Corn Chowder with Red Pepper

  • Yield 4 to 8 servings

Ingredients

3/4 cup butter, divided
1/2 cup 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
1 cup chicken broth
1 teaspoon sugar
2 teaspoons salt
2 cups milk
1 cup half-and-half
1 medium white or gold potato, diced
2 tablespoons chopped parsley
Freshly ground black pepper

Instructions

  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

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