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This is a recipe for those days when you've got a few bell peppers; some frozen corn; a few jalapenos and some canned soup in the pantry -- and nothing else. Or, if you just feel like having a smoky, spicy vegetable cream soup! This is a healthy choice with a punch!


  • 1 lb frozen sweet corn
  • 2oz butter
  • 2oz red chili powder
  • 2ea red, orange or yellow bell peppers
  • 2ea jalapenos
  • 2oz light olive oil
  • 1pt fat free skim milk
  • 2ea 14oz cans cream of mushroom soup (98% fat free)


  • Place corn on a cookie sheet and spread out evenly. Place in a 350 degree oven and roast until partially brown.
  • Devein and seed the bell peppers and jalapenos. Cut into strips. Coat them lightly with the olive oil and roast in a 350 degree oven.
  • Add butter to pot and add the roasted corn. Saute corn in butter until warmed through then add chili powder. Let incorporate and turn off the heat.
  • Take 1/2 of the bell pepper slices and dice very small then, set aside.
  • Add 1/2 cooked corn mixture; remaining bell pepper and milk to a blender. Blend until smooth.
  • Return blended mixture to the pot; add the cream soup and turn the heat back on. Simmer the chowder until completely blended and warmed through.
  • Season to taste with salt and pepper. Serve topped with the diced bell peppers.

Categories: Chowder  Soup  Soup 
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