There was a time a bunch of years ago, when I stopped cooking meat at home. Not that we had turned vegetarian. We wanted to eat less meat, so the rule was that we had to bring ourselves to learn to eat more vegetables. We tried vegetables we never tried before and I learned to cook vegetables in different ways other than steaming them. I wanted to make vegetables more fun and have less of an ick factor. I came across a Corn and Bell Pepper Chowder in Bon Appetit Magazine. Yes, we had eaten corn and peppers before, but never combined into a soup.
The first time I made this soup, I followed the recipe exactly. Of course as time went by, I became more confident in my cooking and changed the soup up a bit from the original.
So here is my version of the soup I first saw some 5 years ago.
- 2 Tbl butter
- 1 medium sweet onion, diced
- 2 Tbl flour
- 2 red roasted peppers, 1 yellow roasted pepper. Slice them. ( I used jarred organic roasted peppers in water. I found that this cheat is not only time cutting, but cost cutting. There are usually 6 full sized peppers in a jar. It cost's $6 for the jar, but purchasing fresh pepper can cost more.)
- 2 cans corn (again, I used organic)
- 4 Cups low sodium chicken broth
- 1 yukon gold potato, diced
- 1/4 tsp pepper
- 1 tsp salt
- 1/2 tsp Mrs. Dash Chipotle Seasoning. (This combines cayenne, chipotle peppers, and lime)
- 1/2 Cup cream
Add the flour and stir for 3 minutes to cook out the flour taste.
Next slowly add the chicken broth. Stir the whole time.
Puree the soup with an immersion blender, or in a blender. Be careful using a blender with hot liquids.
Add the other can of drained corn, and the diced potato. Cook the soup until the potato is cooked. The heat should be on medium. It should only take about 20 minutes to cook the potato. You don't want the potato mush. You want the diced potatoes to hold their shape.
Finally add the cream and stir to combine.
This is a pretty, and pretty tasty fall soup.