
Serving Size 4 1/2 tbsp dry mix
Servings 6
- Amount Per Serving
- Calories 90
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 20mg1%
- Potassium 199mg6%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 2g4%
- Vitamin A 15%
- Vitamin C 50%
- Calcium 2%
- Iron 6%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Florida Sunshine Red Pepper Corn Chowder
- 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.
- 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 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:
- In a 3 or 4-quart pot, bring broth and water 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
- 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.
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.
Directions
- 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.
- 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 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:
- In a 3 or 4-quart pot, bring broth and water 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
- 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.
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.