Corn chowder with capsicum & chillies

    Corn chowder with capsicum & chillies

    Corn chowder with capsicum & chillies


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    About this recipe: Capsicum and chillies pump up the flavour and the vitamin C content of this soup.

    Serves: 6 

    • 3 slices (150g) rindless smoked bacon
    • 1 tablespoon (15ml) olive oil
    • 1 large onion, finely chopped
    • 250 g potatoes, unpeeled and cut into small cubes
    • 3⅓ cups (835 ml) salt-reduced chicken stock
    • 1 can (420 g) corn kernels, drained
    • 1 medium capsicum, seeded and finely chopped
    • 2 cups (500 ml) reduced-fat (2%) milk
    • ¼ teaspoon salt
    • 3 mild green chillies, finely chopped

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Cook bacon in a large pan until crisp, about 6 minutes. Drain on paper towels.
    2. Heat oil in same pan over medium heat. Add onion; sauté until softened, 5 minutes. Add the potato and stock; simmer, partially covered, until potato is tender, about 20 minutes. Stir in corn. Simmer 5 minutes.
    3. Place half the potato and corn with a little liquid in a food processor. Purée. Return to saucepan. Add capsicum, milk and salt. Cover and simmer for 10 minutes.
    4. Finely chop the bacon. Stir into chowder with the chillies. Heat through and serve.
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