1. In a 3 or 4-quart pot, bring broth and water to a boil. Reduce heat and stir in Florida Sunshine Red Pepper Corn Chowder Mix ingredients.
2. Return to a simmer, cover and cook for 15 minutes.
3. Add heavy cream, continue cooking on low for 10 minutes with seafood or chicken, if desired.
4. 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 cup water
• 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: 

1. In a 3 or 4-quart pot, bring broth and water to a boil.  Reduce heat and stir in soup mix and potato.
2. Return to a simmer, cover and cook for 20 minutes.
3. If desire extra thickening, use hand immersion blender or mixer and puree soup 1-2 minutes.
4. Add oat milk or non-dairy milk substitute, continue cooking, on low for 10 minutes.
5. 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

1. For a cold variation, simmer soup according to original cooking instructions for 30 minutes.
2. Cool completely on stovetop. Refrigerate for 2 hours or overnight. Puree soup in a food processor, food mill, or with a hand mixer.
3. Stir in cream.
4. Garnish with fresh snipped dill!

Clam Chowder Variation

Add 1-2 cans drained clams for the last five minutes of cooking time.

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 Mediterranean twist, prepare with 12 ounces shrimp, scallops, or cut up salmon, cod or other fish and add during final 10 minutes of cooking time.
• To cut saturated fat, puree 1 can plain, no salt added corn kernels until creamy and substitute for cream. Or mix 1/2 cup plain potato flakes (instant mashed potatoes) with ½ cup nonfat milk and substitute for cream. Use plain instant potato flakes with no sauce, no salt added or sugar added.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.