Pepper Corn Chowder


Soup, Chili & Stew
Pepper Corn Chowder

Primary Media

Cup of chowder, garnished with cilantro

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3.13 out of 5 stars
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8 ratings

Recipe Data


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Servings and Ingredients

Serves 6
6 Anaheim chile peppers
1 lbs. Yukon gold potatoes, peeled and cut into 1-inch cubes
1 tbsp. Hy-Vee unsalted butter
1 c. finely chopped yellow onion
1 yellow bell pepper, seeded and finely chopped
1 stalk celery, finely chopped
1 (16 oz) package Hy-Vee frozen sweet corn, thawed
3 c. Hy-Vee 1% milk
¾ tsp. Hy-Vee salt
¼ tsp. white pepper
2 tbsp. chopped fresh cilantro, for garnish


  1. Place Anaheim peppers on a foil-lined baking sheet; broil 5 to 6 inches from the heat source, turning occasionally, until blackened, about 10 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes.
  2. Wearing gloves and being careful not to touch eyes or face, peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop peppers; set aside.
  3. Place potatoes in a medium saucepan and cover with water; bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; roughly mash with a potato masher. Set aside.
  4. Melt butter in a large saucepan over medium heat. Add onion, bell pepper and celery; cook 10 minutes, stirring frequently, until softened. Add Anaheim peppers, potatoes, corn, milk, salt and white pepper; cook until thickened, stirring occasionally, about 30 minutes.
  5. Serve with chopped cilantro, if desired.

Nutrition facts


250 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 10mg
  • Sodium: 360mg
  • Total Carbohydrates: 43g
  • Protein: 11g

Daily Values

Vitamin A 130%
Vitamin C 100%
Iron 4%
Calcium 20%

Recipe Source:

Hy-Vee Seasons Health 2010.