Wednesday, September 21, 2011

RECIPE: Corn and Red Pepper Chowder!

In honor of this "fall like" weather we are experiencing here in beautiful Metro Atlanta, I wanted to share with all of you one of my favorite recipes! I found this recipe in an old Better Homes and Gardens magazine when they were featuring heart healthy recipes. Heart health is very important to me. Last year, I had two catheter ablations to fix an issue called SVT. I am HAPPY to report that since Thanksgiving of last year I have had NO heart problems! YAY! :) Taking care of your heart by eating right and exercise is probably the biggest gift you can give yourself!

Corn and Red Pepper Chowder (Better Homes and Gardens Magazine Feb 2010, with modifications)

5 cups frozen corn (I use 2 regular size bags, no need to measure)
2 leeks (cleaned and chopped - see below)
1 onion (chopped)
1 red pepper (chopped)
2 chicken bullion cubes (you can leave out the bullion and water and replace with reduced sodium chicken broth if you have it on hand - 2 14 oz cans)
4 cups water
3 tablespoons cilantro (or more if you'd like!)
1/8 tsp cayanne pepper (to taste, no need to be precise)
Salt and Pepper to taste

Take your 4 cups of water and add the chicken bullion and dissolve. Set aside. Next, take the leek and chop (white and light green parts only). Place leek into cold water and seperate then drain. (This is important to make sure all the dirt gets out!). Next, take the onion and sautee with cooking spray in a large pot or dutch oven . Add the leek and cook for 5 minutes until tender. 

Add the corn next and cook until the corn softens (~5 min). Add 2 cups of your chicken broth and bring to a boil reducing the heat once boiling. Cover and simmer for 20 minutes or until your corn is tender. Remove from heat and cool slightly.

Transfer half of the corn mixture into a blender or food processor and add your cilantro. Cover and blend or process until smooth. Return pureed mixture to your pot.

Add the remaining 2 cups of broth and the chopped red pepper, black pepper, and cayenne pepper. Heat through and enjoy!

When I put this into recipe builder, I get 5 P+ per serving (Total 6 Servings at 1 1/3 Cups per Serving). I have also added salad shrimp before reheating and want to try adding crab or rotissiere chicken! This will alter the P+ values, but will add protein! :)

While you are here, I would like to recommend checking out the American Heart Association's website! Lots of good ideas and recipes regarding a healthy heart can be found on their site! I personally like their Go Red for Women campaign and got a free cute red dress pin just for registering!

What do YOU do to keep your heart healthy?

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