Roasted Red Pepper Corn Chowder Recipes

CHICKEN CORN CHOWDER WITH ROASTED RED PEPPERS

Steps:

• In a dutch over, fry bacon crisp.
• Remove from dutch oven, crumble bacon and set aside.
• Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
• Onions and Celery should still have some crunch.
• Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
• Simmer low until potatoes are just tender and Remove bay leaf.
• Add Chicken,corn, bacon, cayenne and roasted red pepper.
• Bring back to a simmer and remove from heat.
• Stir the half and half.
• Add Salt and Pepper to Taste.
• Return to heat to warm, do not boil, stir in butter and it's ready to serve.
• Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
• We pull off the meat to use in chowder.
• We defat this stock to use as part of the chicken stock needed for the chowder.

ROASTED CORN CHOWDER

Steps:

• Heat oven to 400 degrees.
• Butter corn and sprinkle with salt and pepper.
• Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill**
• When corn is done, remove from foil, cool slightly and cut from the cob.
• Heat 1/2 tablespoon of olive oil in large dutch oven.
• Cook bacon in hot oil until crispy.
• Remove to drain on paper towels.
• Add 1/2 tablespoon of olive oil to bacon drippings and heat.
• Add onions and saute until translucent.
• Mix in flour, salt and pepper and cook for 3 minutes.
• Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
• Gently mix in corn and half and half, stirring well.
• Add Cayenne pepper. Taste and adjust seasoning.
• Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
• Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.

SOUTHWESTERN CORN AND RED PEPPER CHOWDER

Steps:

• In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
• In large stock pot, fry bacon until crisp.
• Remove bacon, save drippings.
• Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
• Add peppers and cook until tender, about 3 minutes.
• Stir in salt, thyme, white pepper, poultry seasoning and coriander.
• Add milk and heat gently, do not boil.
• Add potato mixture to stock pot, stir and bring to simmer.
• Thicken with cooled butter-flour mixture.
• Stir well.
• Simmer lightly to obtain a gloss.
• Add corn and heat thoroughly.
• Sprinkle bacon bits on top before serving.

ROASTED CORN AND RED PEPPER CHOWDER (CROCK POT, SLOW COOKER)

Steps:

• Heat olive oil in saute pan over medium heat. Add the corn, red pepper, and onions. Saute the vegetables until they are tender and lightly browned, about 7-8 minutes.
• Transfer sauted vegetables to slow cooker. Add the green onions, broth, potatoes, salt and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.
• Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.