Autumn and soup go hand in hand, and last night I made CORN AND RED PEPPER CHOWDER. The chowder recipe is easy to follow, although it does take about 30 minutes to prep the ingredients for the soup. Chopped onion and garlic are sauteed in melted butter until tender, and then vegetable broth is added to the pan. Once the broth is boiling, chopped celery, red pepper, and diced potatoes are added to the mixture. After simmering for 15 minutes, the corn is stirred in, then part of the soup is transferred to a food processor and blended until smooth. The pureered chowder is mixed back into the pan, along with milk and cream. The mixture is reheated, and seasoned to taste!
The soup was delicious and filling, and the corn gives the dish a slightly sweet flavor. The milk and cream gave the chowder some body, but it wasn't heavy or too filling. Mr. Sexy Veggie stated "This isn't too bad, actually". (It isn't the prettiest dish, so I don't think either one of us had too high of expectations!) The leftovers were even better today for lunch, the corn flavor came through a bit more and it wasn't as sweet.
This corn chowder is warm and tasty, and will be a great addition to any dinner table, especially with a green salad and warm, crusty bread.
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