Sandy Dunes Sweet Corn and Roasted Red Pepper Chowder
A comforting chowder blending sweet corn and smoky roasted red peppers with a smooth, creamy texture inspired by the sand dunes at Bunker Hills. This american-inspired soups (vegetarian) ready in about 45 minutes pairs tablespoons unsalted butter, medium, diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 2 medium, diced carrots
- 3, minced garlic cloves
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups fresh corn kernels
- 1 cup, chopped roasted red peppers
- 1 cup half-and-half
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Step 1: Melt 3 tablespoons unsalted butter in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 2 minutes to cook the flour and create a roux.
- Step 4: Gradually whisk in 4 cups vegetable broth, ensuring no lumps form. Bring the mixture to a simmer.
- Step 5: Add 2 cups fresh corn kernels and 1 cup chopped roasted red peppers. Simmer gently for 15 minutes until the vegetables are tender.
- Step 6: Stir in 1 cup half-and-half, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme leaves. Heat through for 5 minutes without boiling until the chowder thickens and flavors meld.
- Step 7: Adjust seasoning as needed and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sandy Dunes Sweet Corn and Roasted Red Pepper Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sandy Dunes Sweet Corn and Roasted Red Pepper Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons unsalted butter from drying out.
Can I substitute ingredients in Sandy Dunes Sweet Corn and Roasted Red Pepper Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sandy Dunes Sweet Corn and Roasted Red Pepper Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sandy Dunes Sweet Corn and Roasted Red Pepper Chowder vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
