Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)

Cook Time30 minsTotal Time30 mins

CategoryCooking & Nutrition Tips, Homemade in Minutes, Original, Recipe Variations, Vegan

Nutrition Facts

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

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

1. 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.
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!

Ingredients

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)

Directions

Here's What You Do

1

1. 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.
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!

Florida Sunshine Red Pepper Corn Chowder

IngredientsDirections

Recipe Adaptations

Vegan

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: 

1. In a 3 or 4-quart pot, bring broth 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

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

Inventive Variation

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.

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!