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Corn and Bell Pepper Chowder

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“Yummy summer or fall dish! I made this for an autumn evening appetizer and served it in insulated cups around the outdoor fireplace. Was asked for the recipe by everyone there.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend 2 cups corn and 1 cup of broth in blender until almost smooth.
  2. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes.
  3. Add 2 cups of corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, simmer until potatoes are tender, about 10 minutes.
  4. Mix in cream. Season chowder with salt and pepper. Ladle into bowls. Sprinkle with onions.

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