by Karin Calloway
Before soup season comes to a halt, I wanted to share this quick and delicious corn chowder. I developed the recipe, which I call "Freezer-Aisle Corn Chowder", to take advantage of frozen convenience products. While these products save you time, they also allow you to create a rich and filling homemade soup. Using frozen stir-fry pepper blend, whole kernel corn and diced Southern-style hash brown potatoes keeps your time at the cutting board to a minimum.
The frozen stir-fry pepper blend contains sliced red, green and yellow bell peppers and onions. I thaw the medley in a colander over a bowl, pat the slices dry with paper towels, then give them a quick dice. The peppers are a flavor-booster, but can be omitted. Simply substitute chopped onion. This flavorful chowder can be prepared from start to finish in 30 minutes. Add a tossed salad and rolls, and dinner is served.
Add remaining can of broth, diced potatoes, frozen corn, thyme, salt, black pepper and cayenne, if desired. Cover and bring to a boil. Reduce heat and simmer, covered, 15 minutes. When potatoes are tender, stir in cream-style corn and whipping cream and heat through. Do not boil.
Makes 6 to 8 servings.
Related Recipe Categories
Soups and Salads
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