Corn and Red Pepper Chowder
Recipe from Swanson Broth & Stock

In the mood for soup? Cozy up to a bowl of this creamy potato, corn and roasted red pepper chowder that's ready in less than one hour.


Corn and Red Pepper Chowder

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Servings: 6
Prep Time: 20 mins
Total Time: 1 hr 5 mins
Related Categories: Corn Chowder, Corn Chowder, Peppers
 
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Ingredients
  • 2  tbsp.
    vegetable oil
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  • 1 
    large sweet onion, diced (about 1 cup)
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  • 1/4  cup
    all-purpose flour
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  • 2  cloves
    garlic, minced
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  • 6  cups
    Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
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  • 2 
    medium Yukon gold potatoes, diced (about 2 cups)
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  • 2  cups
    fresh whole kernel corn or 1 package (about 10 ounces) frozen whole kernel corn
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  • 1  jar
    (about 7 ounces) roasted red peppers, drained and chopped
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  • 1/2  cup
    heavy cream (optional)
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  • 1/3  cup
    chopped fresh basil leaves
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Directions
1.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the flour and garlic. Cook and stir for 1 minute.
2.
Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender.
3.
Stir the corn and red pepper in the saucepan. Cook for 10 minutes.
4.
Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.
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