Corn & Bell Pepper Chowder

INGREDIENTS:

• 4 cups fresh or frozen corn kernels (thawed if frozen), divided

• 2 cups low-salt chicken broth, divided

• 3 tablespoons butter

• 1 red bell pepper, chopped

• 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes

• 3 large shallots, chopped

• 2 tablespoons whipping cream

• Chopped green onions

PREPARATION:

1. Blend 2 cups corn and 1 cup broth in blender until almost smooth.

2. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes.

3. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.

4. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.