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Gaudrey's Corn and Pepper Chowder




Source of Recipe


Gaudrey_GA


List of Ingredients






2 tablespoons olive oil
1 small onion, chopped
2 ribs of celery, thinly sliced
1 sweet green pepper, chopped
2 cups fresh or frozen white shoepeg corn, or
whatever type you prefer
4 cups chicken broth, fresh or canned
or part broth/part milk or half and half 1/2 cup chopped roasted red peppers
(fresh or from a jar)
1/3 cup instant potato buds
Salt and pepper to taste

Recipe





Heat oil in large saucepan over medium heat. Add onion, celery, and green pepper and cook 5 minutes to soften slightly, but not until browned. Add corn and chicken broth. Bring to a boil then turn to simmer until corn is tender, about 10 minutes. This will vary depending on type of corn used. Stir in roasted red peppers and potato buds, adding more to thicken to personal taste. Season to taste with salt and pepper. (Roasting your own peppers is best, but the jarred ones are good too.) NOTE: If you want it spicy, add 1 or 2 minced jalapeno peppers with the the onion/celery/green pepper mixture.

VARIATIONS: Add chopped cooked chicken or cooked, drained sausage at the end with the potato buds to make a main dish soup. Another variation is to omit the corn and substitute 2 large diced baking potatoes. Then add 1 pound of cooked and drained sausage or ground beef at the end with the roasted red peppers and mash the potatoes some to thicken the soup. Grated cheddar cheese is a good addition to any of the versions.