Corn and Bell Pepper Chowder

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Shallots

  Raw

  3 tbsp chopped or 30g

• Butter

  Unsalted

  3 tbsp or 43g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  4 cup or 544g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Peel the potato and cut it into 1/2-inch pieces. Coarsely chop the red bell pepper, discarding the ribs and seeds.
2. In a blender, combine 2 cups of corn and 1 cup of broth. Blend until the mixture is almost smooth.
3. Melt the butter in a large saucepan over medium-high heat. Add the shallots and chopped red bell pepper and sauté for 5 minutes.
4. Pour the remaining 2 cups of corn, remaining 1 cup of broth, and the corn purée from the blender into the saucepan. Bring the mixture to a simmer.
5. Reduce the heat to medium-low, cover the saucepan, and simmer until the potatoes are tender, about 10 minutes.
6. Stir in the heavy cream and season the chowder with salt and pepper to taste. Ladle the chowder into bowls and sprinkle with the chopped scallions.

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