Mealtime Magic: Corn and Red Bell Pepper Chowder

Corn and bell pepper are both bursting with fresh flavors and this simple chowder is as easy to make as it is delicious.  Serve it up as a tasty appetizer or when you want a light supper.

Serves 4

Freezer-friendly

Vegetarian

Ready in 35-40 minutes

6-8 scallions, finely sliced, plus extra shredded scallions to serve

1 garlic clove, peeled and crushed

3 cups (800ml) water or vegetable stock and 1 tbsp concentrated vegetable stock

2 x 14oz (400g) cans corn

1 red bell pepper, deseeded and finely diced

¼ cup chopped cilantro

1 tbsp soy sauce

Salt and freshly ground black pepper

Place a large, nonstick frying pan over a medium heat.  Add the scallions, garlic, vegetable stock, and concentrated stock and bring to a boil.

Add the corn, bell pepper, cilantro, and soy sauce and return to a boil.  Reduce the heat, cover and cook for 10-15 minutes.

Remove from the heat, season well and ladle into warmed bowls to serve.  Garnish with shredded scallions before serving.