Quick Corn and Peanut Chowder

Course : Chowders
Serves: 4 - 6
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1 tablespoons oil
1 small onion -- diced
2 cloves garlic -- minced or crushed
1 medium bell pepper -- seeded and diced
2 Teaspoons cumin powder
1/3 Teaspoon smoked chipotle chili powder
1 Quart Pacific Foods organic vegetable stock
20 ounces frozen corn
1/4 Cup natural peanut butter -- unsalted and non-hydrogenated
1 tablespoons nutritional yeast flakes
1/2 Cup minced parsley (preferably flat-leafed type)
1 Teaspoon sea salt
1/3 Teaspoon Freshly ground black pepper to taste

Preparation / Directions:

Sauté onion, garlic and bell pepper, cumin powder and chipotle powder for 2 minutes on medium heat. Meanwhile, in a blender, purée half the broth and one package of corn and add to the pot. Repeat with remaining broth, and second package of corn. Remove 1/2 cup of soup to a small bowl and with a spoon mix in the peanut butter and nutritional yeast. Return to pot. Add half of the fresh parsley, plus salt and pepper to taste. Let heat thoroughly (best not to boil). Taste and adjust spices if desired. Serve hot, garnished with remaining parsley.


Nutritional Information:

363 Calories (kcal); 16g Total Fat; (36% calories from fat); 8g Protein; 55g Carbohydrate; 0mg Cholesterol; 1898mg Sodium

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