Corn and Kelp Chowder with Bell Pepper

Introduction

Corn and kelp make a chowder with a sweet-salty base, and the chopped bell pepper adds a cleaner, fresher note. You sauté the kelp in butter, simmer everything gently for 30–40 minutes, then cook it uncovered until the liquid reduces to a thicker finish. It works well as a light dinner or a make-ahead lunch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6

Ingredients

• 1 quart corn kernels (removed from the cob)
• ½ cup dried sea kelp (or laver)
• 2 cups milk or cream
• 2 cups water
• 1 green or red bell pepper, chopped
• 1 tablespoon butter
• Salt to taste
• Pepper to taste

Instructions

1. Melt butter in a pan, add the kelp, and sauté until it begins to dissolve in the butter.
2. Add the remaining ingredients, turn down to low heat, and cover.
3. Simmer for 30-40 minutes until soft.
4. Remove cover and cook on low heat until water most of the liquid is evaporated.

Variations

• Use cream instead of milk if you want a heavier, thicker chowder with a fuller finish.
• Choose red bell pepper instead of green for a sweeter flavor and less sharpness.
• Use laver instead of dried sea kelp for a softer sea flavor and a less chewy texture.
• Change the final uncovered cook by stopping earlier if you want a looser, soupier chowder, or reduce a few extra minutes for a thicker bowl.
• Blend 1 to 2 cups of the finished chowder and stir it back in if you want a smoother texture without adding any thickener.

Tips for Success

• Sauté the kelp only until it starts to soften into the butter; if it browns, the flavor can turn harsh.
• Chop the bell pepper fairly small so it softens in the same time the corn does.
• Keep the heat low once the milk or cream goes in so the dairy does not scorch on the bottom of the pan.
• Stir once or twice during the covered simmer and more often during the final uncovered reduction to keep the corn from sticking.
• Stop the final cook when the chowder still looks slightly loose, since it thickens a bit as it cools.

Storage and Reheating

Store the cooled chowder in an airtight container in the fridge for up to 3 days. You can freeze it for up to 2 months in a freezer-safe container, but the texture may soften and separate slightly after thawing.

Reheat on the stovetop over low heat, stirring often, until hot. If it has thickened too much, add a small splash of water or milk to loosen it. For microwave reheating, cover loosely and heat in short intervals, stirring between each one.

FAQ

Can you use frozen corn instead of fresh corn kernels?

Yes. Use the same volume and add it straight to the pot; it may shorten the simmer slightly if the kernels are already tender.

What changes if you use milk instead of cream?

Milk gives you a lighter chowder with a thinner body. Cream makes it richer and helps it reduce to a thicker texture faster.

How do you know when the chowder is reduced enough?

The liquid should no longer look brothy, and the corn and pepper should sit in a thickened base rather than float in a lot of liquid. It will thicken a little more off the heat.

Can you make this without dairy?

Yes. Replace the milk or cream with an unsweetened, neutral plant milk for a lighter version. The chowder will be less rich, and the final texture may be a bit thinner.