Sweet Corn & Green Pepper Chowder
A golden bowl of garden warmth with a whisper of Summer rain, this soup is a delicious way to easily incorporate a bunch of veggies into your meal and make it the main course!
Ingredients:
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 2 green bell peppers, chopped small
- 2 cups fresh or frozen corn kernels
- 2 garlic cloves, finely minced
- 4 cups vegetable or chicken broth
- 1 medium yellow or red potato, peeled and diced (for creaminess)
- ½ tsp smoked paprika (optional, for depth)
- Salt and pepper to taste
- ½ cup cream, milk, or coconut milk (optional)
- Fresh thyme or parsley for garnish
Instructions
- In a large pot, heat oil over medium. Sauté onion until translucent, about 5 minutes.
- Add garlic and green peppers. Cook until peppers soften, 5–7 minutes.
- Stir in corn and diced potato. Add broth and paprika. Bring to a boil.
- Reduce heat and simmer 20 minutes, until potato is tender.
- Blend partially or fully for desired texture. Stir in cream if using.
- Season with salt and pepper. Garnish with fresh herbs (dill, parsley, green onions, or basil!) and serve warm. A dollop of sour cream is also a great addition!
Instant Pot User? Follow all the above to Step 3 in the Instant Pot, cover and set to 3 minutes Manual, then Quick Release. It will be super hot, so cool a bit before serving. Pairs perfectly with our French Bread and Sourdough Dinner Rolls!
