Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder

red pepper - courtesy of Re Della Produce

The mellow flavor of charred (blackened) red bell peppers adds a big flavor boost to this chowder. Don’t worry – charring the red bell peppers isn’t a lengthy process, as it can sometimes be. The chopped peppers are charred right in the pan, then chopped onions and potatoes are added, along with chicken broth, fresh parsley and a good amount ‘half and half’ cream….  plus a dash of cayenne pepper.  Add some crusty bread – and you’ll have dinner on the table in about 45 minutes!

I made a few changes from the original recipe simply because I’m from the part of the States we call New England.  Massachusetts to be exact, where a chowder (chow-da) should be thick and creamy, full of chunks of potatoes, onions and, quite often, clams. So I substituted ‘half and half’ cream for the milk AND there is no ‘mashing down’ of the potatoes, onions and red bell peppers as suggested in the original.     ; o )

++  Whole milk, 2% milk or 1% can be used instead of the ‘half and half’

++  “Half and half” is a mixture of half heavy cream and milk commonly found in the States.  In Canada, half-and-half is 10% cream.

   INGREDIENTS

  • non-stick cooking spray
  • 3 cups roughly chopped red bell peppers     ++ approx. 2 large 
  • 2 cups roughly chopped yellow onion       ++ approx. 1  1/2 large 
  • 2 cups peeled russet potatoes, chopped into 1/2′ cubes     ++ approx. 1 russet potato
  • 2 cups chicken broth   ++ vegetable broth can be substituted
  • 2 cups ‘half and half’ OR milk    ++  If using milk, you may want to use more cornstarch to thicken the chowder.  
  • 1 Tbs. chopped fresh parsley  –  ++ plus some to sprinkle on top of chowder
  • 1/8 – 1/4 tsp. cayenne pepper
  • 1/2 to 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbs. cornstarch

  METHOD                   ‘Dutch Oven’ – – A large heavy cooking pot with a lid.

Dutch Oven - Walmart

Spray bottom of a 4-quart Dutch Oven with non-stick cooking spray – heat over medium-high heat for a few minutes.  Add 3 cups roughly chopped red bell peppers. Cook, UNCOVERED, 12 – 15 minutes until peppers are charred, stirring occasionally.

Lower heat a bit.  Add 2 cups roughly chopped yellow onion.  Cook, stirring occasionally, for 5 to 6 minutes, until onion becomes translucent.  Add 2 cups peeled russet potatoes, chopped into 1/2′ cubes, and 2 cups chicken broth.  ++ Vegetable broth may be substituted.  

Bring to a boil – reduce heat.  Simmer, COVERED, 12 minutes – or until potatoes are tender.

Add 2 cups ‘half and half’ (or milk), 1 Tbs. chopped fresh parsley, 1/8 – 1/4 tsp. cayenne pepper, 1/2 – 3/4 tsp. salt and 1/4 tsp. pepper.  Simmer, UNCOVERED, until chowder is heated through, stirring occasionally.

Place 3/4 cup of the chowder liquid in a mug and mix in 1 Tb. cornstarch.  Slowly add to chowder, stirring slowly until chowder thickens. ++ If using milk, you may want to use more than 1 Tbs. cornstarch.

Serve with some chopped fresh parsley sprinkled on top of chowder.  (Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder is even better when eaten the next day.)  Enjoy!

Follow this link for recipe – ‘No Name Bread’ – A Hearty, Moist Loaf, Perfect with Stew, Chili and Chowder

'No Name Bread' - myyellowfarmhouse.com

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

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Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

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Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

 ++ Recipe adapted from Better Homes and Gardens (Sept. 2105).

Jalapeno Corn Chowder

Jalapeno Corn Chowder - USE FOR BLOG 2

I adapted this from a “soup” recipe, but to me, perhaps because I’m a New Englander, this is a “chowder”. Or, as my Bostonian mother would’ve said, “It’s a CHOW-DA”. Here’s some information regarding “chowder” from Wikipedia –  “The phonetic variant, chowda, found in New England, is believed to have originated in Newfoundland (Canada) in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.  Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.”

So, whether you call this recipe a soup or a chowder, it’s thick, rich and delicious. And, as an added bonus, it’s quick and easy to make. Enjoy!

Ingredients

  • 1 Tbs. olive oil
  • 2 tsp. chopped fresh garlic
  • 2 cups frozen hash brown potatoes with onion & peppers (Also called Potatoes O’Brien)
  • 3 cups milk
  • 1 can (15 oz) creamed corn
  • 1 can Green Giant “Mexicorn” – – or 2 cups whole kernel corn
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 8 oz. Jalapeno Jack Cheese, cut into slices (I used Great Midwest.)

Add 1 Tbs. olive oil to a medium saucepan and cook 2 tsp. chopped fresh garlic and 2 cups hash browns for 8 – 10 minutes, stirring often.

Add 3 cups milk, 1 can creamed corn and 1 can “Mexicorn” (or 2 cups whole kernel corn), 1/2 tsp. salt and 1 tsp. cumin. Mix everything together and bring chowder to a simmer. Reduce the heat to low and cook for 10 minutes, stirring often.

Remove saucepan from heat !! Add 8 oz Jalapeno Jack Cheese slices. Stir until cheese is melted and incorporated into the chowder. Ladle it out – and enjoy!!

1st one fixed