Corn and Roasted Red Pepper Chowder

This week my garden circle did a Soup Luncheon after our meeting and guest speaker. Since I was one of the co-hostesses I brought this Corn and Roasted Red Pepper Chowder. It is a recipe that I found in an excellent cookbook, New England Soup Factory Cookbook.

I have had this book for a long time but had never tried this recipe. There were two other women bringing soup so I wanted to bring something a little different. I rarely serve a soup that I have never prepared before but this one was outstanding.

Corn and Roasted Red Pepper Chowder
adapted from New England Soup Factory Cookbook


6 Tbsp. salted butter
2 cups diced onions
1/2 cup diced celery
1 cup diced carrots
3 cloves of garlic, minced
4 to 5 Yukon gold potatoes, peeled & cut into 1/2" cubes
6 cups chicken stock or broth
2 tsp. ground coriander
1 tsp. ground bay leaves
3 lbs. frozen or fresh corn kernels
2 cans (16 oz. each) creamed corn
2 Tbsp. cornstarch dissolved in 4 Tbsp. cold water
2 cups light cream
2 cups roasted red peppers, pureed until smooth
1/4 cup chopped fresh cilantro
2 tsp. Tabasco sauce
Kosher salt & black ground pepper to taste


In a stockpot melt the butter over medium-high heat. Add the onions, celery, carrots, and garlic. Sauté for 5 to 7 minutes. Add the potatoes and sauté for 5 minutes more. Add the broth and bring to a boil. Reduce the heat to medium and simmer until the potatoes soften but don't lose their shape, about 10 minutes. Add the coriander, bay leaves, and corn. Bring back to a boil and cook for 5 minutes.. Add the creamed corn and the cornstarch water mixture. Return to a boil and cook for 1 to 2 minutes. Add the cream, red peppers, cilantro, Tabasco sauce, salt and pepper. Bring the soup to a slow simmer for 2 minutes.

Makes 10 to 12 servings


Notes: It doesn't matter if you use frozen corn in this recipe, it's really delicious either way.

I did in fact use frozen corn, I prepared it the day before and I think it made all the ingredients come together and was more flavorful. It does make a very large pot of soup but I do think it can be easily halved.

It went together very easily but was a little labor intensive. The end result was well worth the effort though.

I began with a 5 quart All-Clad pot but realized half way through the process that I needed a much larger  pot so I had to transfer everything into this 8 quart Calaphalon stock pot.

I added a dollop of sour cream to mine and I had taken sour cream and grated Colby cheese if anyone wanted it. It truly stands on it's own though. What I had left over was dinner for Mr. "H" and he really loved this soup also.

I think my garden circle friends enjoyed it as well. We each tried a little of each soup. Other soups that were brought were a Collard Green Soup with Pepperoni and a Chicken and Rice Soup. They were all excellent.

Today I am sharing this post at two blogging parties.
Designs by Gollum and Quit Eating Out.