Yields6 Servings
Cook Time30 minsTotal Time30 mins
Florida Sunshine Red Pepper Corn Chowder in bowl
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

Ingredients
 4 cups Chicken or vegetable broth (32 oz.)
 1 cup water
 1 cup heavy cream (8 oz.)
 2 cups Scallops, peeled shrimp, or cooked chicken cut up (optional)
Directions

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!

Florida Sunshine Red Pepper Corn Chowder in three bowls with soup mix

Nutrition Tips

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.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

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.

Ingredients

Ingredients
 4 cups Chicken or vegetable broth (32 oz.)
 1 cup water
 1 cup heavy cream (8 oz.)
 2 cups Scallops, peeled shrimp, or cooked chicken cut up (optional)

Directions

Directions
1

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

2. Return to a simmer, cover and cook for 15 minutes.

3

3. Add heavy cream, continue cooking on low for 10 minutes with seafood or chicken, if desired.

4

4. Turn off heat, let stand 5 minutes and serve!

Florida Sunshine Red Pepper Corn Chowder in three bowls with soup mix

Nutrition Tips
5

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.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation
6

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
7

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

Florida Sunshine Red Pepper Corn
Chowder

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