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Delicious Corn, Potato and Bell Pepper Chowder

5.0(6)

My family loves this soup, it's very filling so you might just want to serve this as a main meal with crusty bread and maybe a small side salad, the cayenne is optional I like to add it in :)

by Kittencalrecipezazz·published 2003-10-01

Open original recipe

Chowders

Servings

(6–8)

Total time

50 min

prep 20 min

Calories / serving

777 kcal

Ingredients (15)

serves

1 medium onion, choppedonion
1 -2 tablespoon minced fresh garlic (I use two)garlic
4 tablespoons butter (can use a little less)butter
2 (14 1/2 ounce) cans cream-style corncorn
4 cups whole kernel corn, canned is finecorn
4 potatoes, peeled and diced (or use as many as desired)potato
1 (14 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) can sliced mushrooms, drainedmushroom
3 cups half-and-half or 3 cups whole milkmilk
1 small medium green bell pepper, seeded choppedbell-pepper
1 small red bell pepper, seeded and choppedbell-pepper
1/2 lb bacon, cooked and crumbled (or to taste)bacon
salt & fresh ground pepper (to taste, I use seasoned salt)salt
1 pinch cayenne pepper (optional or to taste)cayenne
grated parmesan cheese (optional)parmesan

Instructions (7 steps)

01In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.

02Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.

03Stir in half and half.

04Add green and red bell peppers.

05Season with salt, black pepper and cayenne pepper (if using).

06Simmer for 45 minutes or until veggies are tender.

07Garnish with cooked bacon then sprinkle with parmesan cheese if desired.

Nutrition (per serving)

Calories: 777 kcal
Protein: 19 g
Fat: 45 g
Saturated fat: 20 g
Carbs: 85 g
Fiber: 8 g
Sugar: 12 g
Sodium: 1603 mg
Cholesterol: 91 mg

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