RECIPE: How to Make Corn & Roasted Red Pepper Chowder

I’ve had this discussion with myself, in my head, for the past few weeks: “What is my very favorite thing to cook?” 

I love to try out new pasta dishes and sauces and I always get a kick out of testing out a new dessert recipe. However, if I had to pick a single thing, it would be soups. 

I’m talking really good homemade soups, stews and chowders.  I’ve mentioned this before in my column, but the absolute best soup cookbook, in my opinion, hands down, is the New England Soup Factory Cookbook. 

If you are a lover of delicious, homemade soups, I suggest making the investment in this cookbook because it’s chock full of amazing soup, chowder and stew recipes! I’ve gotten years and years of enjoyment out of making these wonderful homemade soups.

Honestly, there hasn’t been one that I’ve tried that I did not like. Not only is the soup amazing, but it makes a boatload, so I know I’m getting dinner for a crowd out of it and leftovers. 

The instructions and explanation of each of this book’s soup recipes is a perfect step by step instruction guide for making the best homemade soups. 

I feel like I’m side by side in the kitchen with Marjorie herself (I call her Margie. After all, we’ve been making soups together for years now and I feel like we’re great cooking friends!), following her perfect direction.  

So, pull out your biggest stockpot and list of ingredients and be ready to treat yourself and your family and friends to some superior Roasted Red Pepper and Corn Chowder.  

As a bonus, this is a simple way to get some veggies into the kids without them complaining.  Have your storage containers handy, too, because there will be an abundance of leftovers, which make great kid’s lunches or a fast supper.  You can pair this with last week’s cornbread recipe (that’s what I did) to add an extra special touch!

New England Soup Factory's Corn & Roasted Red Pepper Chowder

Ingredients:

6 Tablespoons salted butter

2 cups diced onions

1/2 cup diced celery

1 cup diced carrots

3 cloves garlic, minced

4 to 5 Yukon gold potatoes, peeled and cut into 1/2 inch cubes

6 cups chicken stock or broth (I use College Inn)

2 teaspoons ground coriander

1 teaspoon ground bay leaves (I used 2 whole and discarded before serving)

3 lbs. frozen or fresh corn kernels (I used a combo of both)

2 cans (16 oz. each) creamed corn

2 tablespoons cornstarch dissolved in 4 tablespoons cold water

2 cups light cream

2 cups roasted red peppers, pureed until smooth

1/4 cup chopped fresh cilantro

2 teaspoons Tobasco sauce (I skipped this)

Kosher salt and freshly ground black pepper, to taste

Directions: 

In a stockpot, melt butter over medium-high heat. Add onions, celery, carrots and garlic. Saute for 5 to 7 minutes. Add potatoes and saute 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.