Creamy Roasted Corn and Red Pepper Chowder
Embrace the flavors of fall with this delightful Creamy Roasted Corn and Red Pepper Chowder. This hearty soup is packed with sweet roasted corn and vibrant red peppers, creating a warm and comforting dish that is perfect for cozy nights in. The addition of creamy whipping cream and tender crabmeat elevates the chowder, making it an ideal choice for a special dinner shared by candlelight. Pair it with a crusty loaf of French bread and a warm blanket for a romantic evening that celebrates the simple joys of life.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Frozen whole kernel corn
16 ounces (Thawed and patted dry)
Cooking oil
1 tablespoon (For sautéing)
Onions
2 cups (Chopped)
Red peppers
1 1/2 cups (Chopped)
Chicken broth
4 (14 1/2 ounce) cans (No preparation needed (3 cans for soup, 1 can mixed with flour))
Dried thyme
1/2 teaspoon (No preparation needed)
Ground red pepper
1/8 teaspoon (No preparation needed)
All-purpose flour
1/3 cup (To be mixed with broth)
Whipping cream
1/2 cup (No preparation needed)
Crabmeat
2/3 cup (Cooked and deboned)
Instructions
1
Thaw the frozen corn and pat it dry with a paper towel. Preheat your oven to 450°F (230°C) and line a baking sheet with foil, lightly greasing it.
2
Spread the corn evenly across the prepared baking sheet and roast for about 20 minutes, stirring halfway through until it’s slightly caramelized.
3
In a large Dutch oven, heat the cooking oil over medium heat. Add the chopped onions and red peppers and sauté until they are tender, about 5-7 minutes.
4
Once the vegetables are cooked, add the roasted corn along with 3 cans of chicken broth, dried thyme, and ground red pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5
In a separate jar, combine the remaining chicken broth with all-purpose flour. Seal the jar and shake well until the mixture is smooth. Slowly pour this into the soup while stirring to avoid lumps. Continue to cook until the soup thickens and becomes bubbly.
6
Stir in the whipping cream, allowing it to heat through, then add the cooked and deboned crabmeat gently, mixing until just combined. Serve hot, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Roasted Corn and Red Pepper Chowder?
It is a hearty fall soup packed with sweet roasted corn and vibrant red peppers, elevated with whipping cream and crabmeat.
How much frozen corn is required for the recipe?
The recipe calls for 16 ounces of frozen whole kernel corn.
How should the corn be prepared before roasting?
The corn should be thawed and patted dry with a paper towel.
What is the recommended oven temperature for roasting the corn?
The oven should be preheated to 450 degrees Fahrenheit (230 degrees Celsius).
How long should the corn roast in the oven?
Roast the corn for about 20 minutes, stirring halfway through until it is slightly caramelized.
How do I prepare the baking sheet for the corn?
Line a baking sheet with foil and lightly grease it before spreading the corn evenly.
What type of pot is best for making this chowder?
A large Dutch oven is recommended for heating the oil and cooking the soup.
How much onion is needed for this chowder?
The recipe requires 2 cups of chopped onions.
How many red peppers should be used?
You will need 1.5 cups of chopped red peppers.
How long should the onions and peppers be sautéed?
Sauté them over medium heat until they are tender, which takes about 5 to 7 minutes.
How many cans of chicken broth are used in total?
The recipe uses 4 cans of 14.5-ounce chicken broth.
How much chicken broth is added to the pot initially?
Initially, 3 cans of chicken broth are added to the vegetable mixture.
What dried herbs are used for seasoning?
The recipe uses 1/2 teaspoon of dried thyme.
Is there any spice added to the chowder?
Yes, 1/8 teaspoon of ground red pepper is added for a touch of heat.
How long does the soup need to simmer?
After bringing it to a boil, reduce the heat and let it simmer for 15 minutes.
How do you thicken the chowder?
By mixing 1/3 cup of all-purpose flour with the remaining can of chicken broth.
What is the best way to mix the flour and broth?
Combine them in a separate jar, seal it, and shake well until the mixture is smooth to avoid lumps.
When should the whipping cream be added?
Stir in the 1/2 cup of whipping cream after the soup has thickened and become bubbly.
What kind of seafood is included in this recipe?
The recipe includes 2/3 cup of cooked and deboned crabmeat.
When is the crabmeat added to the soup?
The crabmeat is added at the end, mixing gently until just combined so it heats through.
What is a recommended side dish for this soup?
A crusty loaf of French bread is the ideal pairing for this meal.
What are the main flavor profiles of this dish?
The dish features sweet roasted corn, savory onions, and vibrant red peppers with a creamy finish.
Is this recipe considered a fall recipe?
Yes, it is specifically described as a delightful fall recipe perfect for cozy nights.
Can I garnish the chowder?
Yes, it is recommended to serve the chowder hot, garnished with fresh herbs if desired.
How many ingredients are in this recipe?
There are 10 main ingredients in this creamy roasted corn and red pepper chowder.
What amount of cooking oil is needed for sautéing?
One tablespoon of cooking oil is used to sauté the vegetables.
What are the tags associated with this recipe?
Tags include soup, chowder, fall recipes, creamy soup, roasted corn, vegetable soup, and crab soup.
Is this chowder considered a comfort food?
Yes, it is tagged as comfort food and described as a warm and comforting dish.
What is the preparation for the red peppers?
The red peppers should be chopped before being sautéed with the onions.
Is this recipe suitable for a special dinner?
Yes, the addition of cream and crabmeat makes it an ideal choice for a special dinner.