Corn and Bell Pepper Chowder

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  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

  ¼ cup, chopped or 25g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  4 cup kernels or 656g

Directions

1. Peel and cut potato into 1/2-inch pieces. Coarsely chop red pepper, discarding ribs and seeds.
2. Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saut 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.