Smoked Corn and Pepper Chowder
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Chowders originated in fishing villages along the coasts of France and England, where they were traditionally made with seafood.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Smoked Corn and Pepper Chowder
Ingredients
Instructions
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Heat oil in a large pot over medium heat. Add onion, garlic, and bell peppers. Sauté until vegetables are softened.
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Add corn kernels, vegetable broth, smoked paprika, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunks for texture.
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Stir in the heavy cream and season with salt and black pepper. Simmer for an additional 5 minutes.
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Serve the chowder hot, garnished with chopped fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.