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Sweet and savory with a creamy consistency, this soup can be garnished with minced green onions, chives or fresh basil.

Yellow Pepper and Sweet Corn Chowder

  • Prep Time: Less than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Appetizer
  • Serving Size: Serves 6
Ingredient Description:
1 Tbsp. unsalted butter
1 large yellow onion, chopped finely
3 large yellow peppers, roasted and skins removed
6 ears sweet corn, kernels removed
2 c. water
2 c. chicken stock
3 c. light cream
1 tsp. lemon juice
2 Tbsp. chives, minced

<ol><li>Preheat a 5-qt. saucier or casserole over medium heat. When the rim of the pan is hot to the touch, add the butter.</li><li>When the butter begins to sizzle, add the onions and begin to cook. Stir occasionally until onions are soft, about 7 minutes.</li><li>Add the peppers, 2/3 of the corn kernels, water and chicken stock. Cover and simmer until the corn and peppers are soft, about 10 - 15 minutes. Remove from the heat and let cool for 15 minutes.</li><li>Puree the soup in a blender at high speed for 3 - 4 minutes per batch. Strain the soup into a clean pan, add light cream and heat over medium heat.</li><li>Add the remaining corn and heat for 3 - 4 minutes. Stir in lemon juice.</li><li>
Ladle into bowls and garnish with chives.</li></ol>