RECIPE: Creamy Corn & Red Pepper Chowder

For my birthday a few years ago, my brother gave me a bound book of all of my mom's old recipes, pulled from old index cards and newspaper cut-outs. I remember very few of them, and we're pretty sure she never made the vast majority. But the present ranks high on my list of all-time greatest gifts received, and I'm only too happy to carry on her experiments. This recipe is one she got from my stepdad's brother and sister-in-law, and it works well served warm or cold, depending on the season. -- Lennon 


  • 3 tbsp butter or oil
  • 2 red peppers, seeded and chopped
  • 1 bunch scallions
  • 1 tbsp ground cumin 
  • 4 cups corn kernels (fresh or frozen and thawed)
  • 2 cups milk 
  • 2.5 cups chicken broth
  • 6 small red potatoes, diced
  • 1 cup grated cheddar 
  • 1/2 cup cilantro and/or chives for garnish 
  • Salt & pepper


  1. Heat butter in large pot. Cook peppers and scallions until soft. Stir in cumin. 
  2. In blender, process corn with milk until fairly smooth. Add pepper mixture and pulse brief. 
  3. Transfer to pot and mix in broth. Bring to a boil. Add potatoes and simmer about 10 minutes until tender. 
  4. Stir in cheese, and simmer for about 3 minutes more. 
  5. Add salt and pepper and garnish, if desired. Voila! 


Posted on March 18, 2014 and filed under Recipes, Recipes + Rituals.