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Corn and Bell Pepper Chowder
- 4 cups fresh or frozen corn kernels (thawed if frozen), divided
- 2 cups low-salt chicken broth, divided
- 3 tablespoons butter
- 1 red bell pepper, chopped
- 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
- 3 large shallots, chopped
- 2 tablespoons whipping cream
- Chopped green onions
Directions:View on Bon Appetit
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