Florida Sunshine Red Pepper Corn Chowder Recipe
You Will Also Need
- Florida Sunshine Red Pepper Corn Chowder Mix
- 4 cups Chicken or vegetable broth (32 oz.)
- 1 cup heavy cream (8 oz.)
- 2 cups Scallops, peeled shrimp, or cooked chicken cut up (optional)
Here's What You Do
- In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in Florida Sunshine Red Pepper Corn Chowder Mix ingredients.
- Return to a simmer, cover and cook for 15 minutes.
- Add heavy cream, continue cooking on low for 10 minutes with seafood or chicken, if desired.
- Turn off heat, let stand 5 minutes and serve!
So simple and with a kick of heat
You Will Also Need:
- 4 cups vegetable broth (32 oz.)
- 1 medium potato, peeled & diced into cubes.
- 1 cup Oat milk, or other non-dairy milk. (8 oz.)
Note: some of our vegetarian customers like to add a can of cream style corn for extra sweetness and thickening
Here’s What You Do:
- In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potato.
- Return to a simmer, cover and cook for 20 minutes.
- If desire extra thickening, use hand immersion blender or mixer and puree soup 1-2 minutes.
- Add oat milk or non-dairy milk substitute, continue cooking, on low for 10 minutes.
- Optional: stir in one 10-15 oz can cream style corn. Heat 5 minutes and serve.
**For Vegetarian version, substitute 1 cup heavy cream for the coconut milk
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
- For a cold variation, simmer soup according to original cooking instructions for 30 minutes.
- Cool completely on stovetop. Refrigerate for 2 hours or overnight. Puree soup in a food processor, food mill, or with a hand mixer.
- Stir in cream.
- Garnish with fresh snipped dill!
Clam Chowder Variation
Add 1-2 cans drained clams for the last five minutes of cooking time.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 1 cup diced potato and/or cauliflower with soup mix. In final 10 minutes of cooking, add 1 cup diced red pepper and/or 1 cup diced celery.
- To boost whole grains, add ½ cup quick-cooking brown rice or ½ cup whole grain quinoa, and 1 cup water with soup mix.
- To give a twist, prepare with 12 ounces shrimp, scallops, or cut up salmon, cod or other fish and add it during the final 10 minutes of cooking time.
- To reduce sodium: use a low-sodium broth, bone broth, or stock.
- For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
- For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
- For added nutrition: look in your fridge/garden and add any vegetables you have on hand!