September 4th, 2012

Fresh Corn Chowder with Chicken and Roasted Red Pepper


We hope you had a wonderful Labor Day holiday!   Once we pass this end-of-summer marker, I really long to enjoy fall; unfortunately these 100 degree days make it really hard to visualize hot stew on cool evening, let alone sweaters and boots.

While I patiently wait for cooler weather, this chowder is a great transition from summer to fall.  Corn off the cob is perfect for this time of year; this soup is light and fresh enough for hot days {still here, sigh} and warm enough for cool fall evenings.   Best of all it’s simple and easy to make which is always good.


Fresh Corn Chowder with Chicken and Roasted Red Pepper


2 boneless, skinless chicken breasts
4 cups chicken broth
1/4 cup chopped onions
4 ears fresh sweet corn
1 small red bell pepper, halved, stemmed, and seeded
1 cup half-and-half
1 1/4 cups instant mashed potato flakes
1/4 teaspoon white pepper
1/4 teaspoon salt
fresh ground black pepper
bacon pieces for garnish (optional)


Pour chicken broth into a large soup pan.  Add chicken and onions and bring to a boil.  Reduce heat and simmer for about 20-30 minutes or until chicken is tender and will shred.

While chicken cooks, place the bell pepper, cut side down on a foil-lined broiler pan.  Place the pepper under the broiler for 7-8 minutes.   Remove from oven and transfer to a bowl.  Cover and set aside.

Steam corn in microwave for about 3 minutes and remove husks  (method here).    Cut corn from the cob and set aside.

Remove skin from peppers and chop into small pieces.

Now back to the chicken.  Take two forks and shred the meat.  Add the milk, white pepper and salt.  Stir in the mashed potato flakes.  Add the roasted bell pepper and black pepper to taste.    Gently stir in the corn until just combined.  Allow to heat for 5-10 minutes and then serve immediately.  Garnish with bacon bits if  desired.



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3 Responses to “Fresh Corn Chowder with Chicken and Roasted Red Pepper”

  1. Yum – this looks good. We have lots of corn right now. I’m always looking for new ways to use it. Thanks

  2. I feel your pain . . . hot in Arizona too! This looks good – will try it soon.

  3. Loving these corn recipes. I try the “Nuke and Shake” method and it works so good! I will make this one too.


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