Corn Chowder with Capsicum & Chillies

Corn Chowder with Capsicum & Chillies


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

Lynn Lewis

Serves: 6 

  • 3 slices rindless short-cut bacon
  • 1 tablespoon 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

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  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.

on the menu

Kick-start a barbecue or Tex-Mex-style meal with a cup of this satisfying corn chowder. For added flavour, top it with sprigs of coriander.

fresh ideas

To make the Creamy Greens Soup for vegetarians, replace the chicken stock with vegetable stock. A salt-reduced variety is best. Alternatively, omit salt from the recipe. This soup has plenty of flavour without it.

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