Zesty Corn and Roasted Red Pepper Chowder - 8NEWS - WRIC | News Where You Live

Zesty Corn and Roasted Red Pepper Chowder

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6 servings


  • 1 medium sweet red pepper, roasted, core and seeds removed, and coarsely chopped  (see note)
  • 2 tablespoons butter or margarine or cooking oil (corn, canola, or safflower oil)
  • ½ cup chopped peeled onion
  • 1/3 cup finely chopped celery
  • 1 to 2 medium potatoes, peeled and diced (optional)
  • 1 (14 to 15-ounce) can cream-style corn
  • 2½ cups milk or reduced-fat or skim milk (see note)
  • 1 cup whole-kernel corn (fresh cut-from-the-cob or drained canned or thawed frozen corn)
  • Few drops hot pepper sauce or to taste (optional)
  • Salt and freshly ground black pepper to taste

  • 8 slices bacon, crisply cooked and coarsely crumbled or minced parsley as desired (no stems), for garnish (optional)
  • Crisp oyster crackers as an accompaniment (optional)


Prepare roasted red pepper and set aside. 

In a large heavy saucepan, melt butter or heat oil over moderate heat; add onion and celery and sauté, stirring frequently, until onion and celery are tender but not browned.  Stir in potatoes, if used, cream-style corn, milk, whole-kernel corn, pimento, and seasonings.  Bring mixture to a simmer; reduce heat and continue to cook, stirring occasionally, for 10 minutes or until chowder is heated through and potatoes are fork tender. 

To serve, ladle into bowls and garnish with a sprinkle of coarsely crumbled crisp-cooked bacon or minced parsley, if desired.  Accompany with crisp oyster crackers, if desired. 

Note: To roast pepper, place pepper on a rack in a broiler pan.  Broil pepper, about 4 inches from     Heat source, charring all sides, turning pepper(s) as needed.  Place peppers in a brown paper bag or wrap in foil; seal bag or foil and allow to stand at room temperature for about 20 minutes.  Remove charred peel, stem, and seeds.  Cut into desired size pieces.   Or, may use commercial roasted sweet red pepper available at Kroger. 

Note: Vegetarians may use soy milk and omit bacon. 

Variation: May add 1 cup small (standard) or medium (select) oysters to chowder the last few         minutes of cooking, if desired.

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