Corn Chowder Recipe

I have fiddled with this recipe to the point of exhaustion, but tonight I finally found the combo that works, and here it is, and it REALLY hits the spot on a cold blustery day!

From J9 and stuff

J9’s Corn Chowder

Recipe for a 3 qt. Crock Pot

16 oz. Frozen Corn
Garlic Salt and Chili Powder to taste
1 Tbsp. Canola Oil
1 Medium Yellow Onion – roughly chopped
1 Red Bell Pepper – roughly chopped
1 Yellow Bell Pepper – roughly chopped
4 Medium Potatoes – peeled and cubed
4 c. Vegetable Broth
1 can sweet corn – drained
1 can creamed corn

Place frozen corn on cookie sheet, season lightly with garlic salt and chilli powder, and place under broiler, until browned, turning once.

While corn is browning, in saucepan on Medium heat, sauté onion in 1Tbsp. of oil, until translucent. Add Red and Yellow Bell Pepper, and sauté until peppers are slightly soft, and onions begin to brown.

Add Potatoes to crock pot. Once corn is browned, add to crock pot. Add Peppers and Onions to crock pot. Add Vegetable Broth to crock pot. Cook on low for 8-9 hours, or high 4-5 hours.

Use your immersion blender to blend the chowder – how smooth depends on how you like it. Alternately, you can use a blender and blend in small batches – be very careful when blending hot liquids! I prefer some chunks of potato, so I blend only slightly. Once all is blended, add the cans of corn (kernels and creamed), and leave on low for at least another 15 minutes.

I serve with toasted bread (sourdough if I have it), and this will serve 8 people generously, or 12 as an appetizer.

Nutritional information for 8 servings of 1.5 cups:

Amount Per Serving
Calories 229.4
Total Fat 3.1 g
   Saturated Fat 0.3 g
   Polyunsaturated Fat 0.9 g
   Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 710.7 mg
Potassium 733.8 mg
Total Carbohydrate 47.8 g
   Dietary Fiber 6.0 g
   Sugars 7.4 g
Protein 5.9 g
Vitamin A 11.8 %
Vitamin B-12 0.0 %
Vitamin B-6 26.1 %
Vitamin C 156.0 %
Vitamin D 0.0 %
Vitamin E 3.9 %
Calcium 2.3 %
Copper 9.7 %
Folate 14.8 %
Iron 9.8 %
Magnesium 12.4 %
Manganese 17.3 %
Niacin 12.8 %
Pantothenic Acid  7.7 %
Phosphorus 13.2 %
Riboflavin 7.0 %
Selenium 1.5 %
Thiamin 10.8 %
Zinc 5.6 %