Recipe Image

Corn & Pepper Chowder

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a teaspoon of oil until lightly browned.”


    • 1 teaspoon chili powder
    • ½ teaspoon ground cumin
    • 1 clove garlic, finely chopped
    • ½ cup canned or frozen corn kernels, thawed
    • ½ small red bell pepper, finely chopped
    • 1 10-ounce can condensed cream of celery soup, preferably reduced-fat
    • 1½ cups fat-free milk
    • ¼ cup chopped scallions
    • Salt & freshly ground pepper to taste


  • 1 Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat.
  • 2 Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper.
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