In the mood for soup? Cozy up to a bowl of this creamy potato, corn and roasted red pepper chowder that's ready in less than one hour.
cost per recipe: $7.31
The price is determined by the national average.
tablespoons vegetable oil
large onion, diced (about 1 cup)
cup all-purpose flour
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
medium Yukon Gold potato, diced (about 2 cups)
cups fresh whole kernel cornor 1 package (about 10 ounces) frozen whole kernel corn
jar (7 ounces) roasted red bell pepper, drained and chopped
cup heavy cream(optional)
cup chopped fresh basil leaves
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the flour and garlic. Cook and stir for 1 minute.
Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender. Stir the corn and red pepper in the saucepan and cook for 10 minutes.
Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.