I saw this recipe for Stoplight Corn Chowder on Food and Whine. The name comes from the red pepper, green pepper, and corn. Cute, huh? I love corn chowder but the ones I've had always incorporate chicken, so I was interested in seeing how the soup would taste without it. I took Megan's advice and added in Navy Beans for extra protein. I made this soup last week when my sister in law was visiting. All three of us really liked it. It was filling, comforting, and had great flavor. Give this soup a try, you won't miss the meat at all!
Stoplight Corn Chowder
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups corn
1 cup navy beans
2 vegetable boullon squares
3 tablespoons flour
3 cups milk
1/2 cup grated cheddar cheese
Optional for garnish: crushed tortilla chips, cilantro, and/or sliced green onions
In the bottom of a large soup pot or Dutch oven, heat olive oil over medium heat. Add pepper and onions and saute until softened (about 5 minutes). Stir in Navy Beans.
Crumble bouillon over pepper and corn mixture.
Sprinkle flour atop peppers. Whisk in milk. Season with salt and pepper, to taste.
Stir over medium heat until chowder begins to thicken. Add cheddar cheese and stir until melted.
Garnish if desired before serving.