Corn & Red Pepper Chowder
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.
Ingredients
2 tablespoons vegetable oil
1 large onion, diced (about 1 cup)
0.25 cup all-purpose flour
2 cloves garlic, minced
6 cups Swanson® Chicken Broth
2 medium Yukon Gold potato, diced (about 2 cups)
2 cups fresh whole kernel cornor 1 package (about 10 ounces) frozen whole kernel corn
1 jar (7 ounces) roasted red bell pepper, drained and chopped
0.5 cup heavy cream(optional)
0.333 cup chopped fresh basil leaves
1 large onion, diced (about 1 cup)
0.25 cup all-purpose flour
2 cloves garlic, minced
6 cups Swanson® Chicken Broth
2 medium Yukon Gold potato, diced (about 2 cups)
2 cups fresh whole kernel cornor 1 package (about 10 ounces) frozen whole kernel corn
1 jar (7 ounces) roasted red bell pepper, drained and chopped
0.5 cup heavy cream(optional)
0.333 cup chopped fresh basil leaves
Instructions
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.
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. Stir the corn and red pepper in the saucepan and cook for 10 minutes.
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.
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. Stir the corn and red pepper in the saucepan and cook for 10 minutes.
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.
Corn & Red Pepper Chowder
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.
Directions
Print
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.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. Stir the corn and red pepper in the saucepan and cook for 10 minutes.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.
Ingredients
2 tablespoons vegetable oil1 large onion, diced (about 1 cup)0.25 cup all-purpose flour2 cloves garlic, minced6 cups Swanson® Chicken Broth2 medium Yukon Gold potato, diced (about 2 cups)2 cups fresh whole kernel cornor 1 package (about 10 ounces) frozen whole kernel corn1 jar (7 ounces) roasted red bell pepper, drained and chopped0.5 cup heavy cream(optional)0.333 cup chopped fresh basil leaves
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