Go Back
Creamy Corn Chowder with Bell Peppers
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers (1 red, 1 green), diced
  • 3 cups corn kernels (fresh or frozen)
  • 2 medium potatoes, diced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
  • Add the diced bell peppers. Cook for another 4 minutes, stirring occasionally, until the peppers begin to soften.
  • Stir in the corn kernels, diced potatoes, vegetable broth, and dried thyme. Bring the mixture to a boil, then reduce to a simmer. Cook for 15 minutes until the potatoes are tender.
  • Use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture. If using a regular blender, transfer half the soup, blend until smooth, and return it to the pot.
  • Stir in the coconut milk. Season with salt and black pepper to taste. Simmer for 3 more minutes to heat through.
  • Ladle into bowls and top with chopped parsley if desired.

Notes

Blend a little extra if you prefer a thicker consistency. Fresh corn gives the best sweetness in summer, but frozen works fine year-round. The soup thickens more as it cools, so add a splash of broth when reheating. It keeps in the refrigerator for up to three days.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board