Frontier Soups Red Pepper Corn Chowder Mix, 5 oz
🌾 Gluten-Free
🌱 Vegan
🥕 Vegetarian
🥛 Dairy-Free
🥜 Peanut-Free

Frontier Soups Red Pepper Corn Chowder Mix, 5 oz

$21.99

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Product Details

Frontier Soups Florida Sunshine Red Pepper Corn Chowder Mix is a dry soup mix with sweet corn, red pepper and a touch of heat. Add your own broth and cream for a homemade-style chowder on a weeknight. Frontier makes its mixes with no added salt or preservatives, so you season it the way you like.

Each 5 oz pouch makes one pot of chowder, and it makes a nice gift for a cabin or vacation kitchen.

Ingredients

RICE, POTATO, CORN, ONION, BELL PEPPER, CELERY, CHIVE, DILL, CAYENNE PEPPER

Nutrition Information
Servings per containerabout 5
Serving sizeabout 5 1/2 tbsp dry mix (30g)
Calories110
Total Fat0.5g (1% DV)
Saturated Fat0g (0% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium25mg (1% DV)
Total Carbohydrate24g (9% DV)
Dietary Fiber2g (7% DV)
Total Sugars3g
Includes Added Sugars0g (0% DV)
Protein3g
Vitamin D0mcg (0% DV)
Calcium23mg (2% DV)
Iron1mg (6% DV)
Potassium265mg (6% DV)
Directions & Storage

In a 3 or 4 quart pot, bring 4 cups of vegetable broth to a boil. Reduce heat and stir in the mix. Return to a simmer, cover and cook for 15 minutes. Add 1 cup of heavy cream or half and half and cook uncovered on low for 10 minutes. Turn off the heat, let stand for 5 minutes and serve.

Store in a cool, dry, dark place.

Frontier Soups Red Pepper Corn Chowder Mix,... $21.99

The Complete Guide

Make It Your Own

The pouch is a base, not a finished soup, and that is the appeal. Make it as directed the first time, then build on it.

AddHow muchWhen
Cooked shrimp1/2 lbLast 3 minutes, so they stay tender
Crisp bacon or diced ham4 slices or 1 cupHalf in the pot with the cream, half on top
Shredded rotisserie chicken1 1/2 cupsWith the cream
Chipotle in adobo, minced1 tspWith the broth, for smoke and heat
Sharp cheddar1 cup, gratedOff the heat, stirred until melted
Lime juice and cilantro1 tbsp and a handfulRight before serving
Full-fat coconut milk1 cup in place of creamFor a dairy-free pot

Tips And Common Mistakes

  • Season at the end. There is no salt in the mix, so the pot will taste flat until you add it. Start with 1/2 teaspoon, stir, taste, and go up from there. Black pepper and a pinch more cayenne help too.
  • Use a broth you would drink. Half the flavor of the finished chowder is the broth you pour in.
  • Keep it at a simmer after the cream goes in. A hard boil can make the cream separate.
  • Expect it to thicken overnight. The rice and potato keep absorbing liquid. Thin leftovers with a splash of broth or milk.
  • Blend half for a creamier texture. Pulse a few times with an immersion blender before adding the cream, leaving plenty of chunks.

Who It's For

  • Cooks who want a from-scratch tasting chowder on a weeknight without chopping six vegetables
  • Anyone watching sodium who needs a soup mix that lets them control the salt
  • Gift givers, since the pouch travels well and makes a good housewarming or hostess present
  • Vacation rentals and cabins, where one pouch plus a carton of broth is dinner for four

Recipes to Make

Shrimp And Red Pepper Corn Chowder

5 servingsPrep 5 minCook 30 min
Ingredients
  • 4 cups vegetable or seafood broth
  • 1 pouch Frontier Soups Red Pepper Corn Chowder Mix
  • 1 cup half and half
  • 3/4 lb raw shrimp, peeled
  • 1/2 tsp salt, plus more to taste
  • 1 tbsp butter
  • Chopped chives or green onion
Steps
  1. Bring the broth to a boil in a 3 or 4 quart pot. Stir in the mix, return to a simmer, cover and cook 15 minutes.
  2. Add the half and half and the salt and simmer uncovered on low for 7 minutes.
  3. Stir in the shrimp and butter and cook 3 minutes, just until the shrimp turn pink.
  4. Let stand 5 minutes, taste for salt and pepper, and top with chives.
Tip: Shrimp overcook fast. Add them at the very end and pull the pot as soon as they curl.

Dairy-Free Coconut Lime Corn Chowder

5 servingsPrep 5 minCook 30 min
Ingredients
  • 4 cups vegetable broth
  • 1 pouch Frontier Soups Red Pepper Corn Chowder Mix
  • 1 cup full-fat coconut milk
  • 1 tsp minced chipotle in adobo, optional
  • Juice of 1 lime
  • 1/2 tsp salt, plus more to taste
  • Cilantro and sliced avocado to serve
Steps
  1. Bring the broth to a boil, stir in the mix and the chipotle, return to a simmer, cover and cook 15 minutes.
  2. Add the coconut milk and salt. Simmer uncovered on low 10 minutes.
  3. Turn off the heat, stir in the lime juice and let stand 5 minutes.
  4. Taste for salt and serve with cilantro and avocado.
Tip: Shake the coconut milk can well first so the cream and water are combined.

Loaded Bacon Corn Chowder

5 servingsPrep 5 minCook 35 min
Ingredients
  • 6 slices bacon, chopped
  • 4 cups chicken broth
  • 1 pouch Frontier Soups Red Pepper Corn Chowder Mix
  • 1 cup heavy cream
  • 1 cup grated sharp cheddar
  • 1/2 tsp salt, plus more to taste
  • Sliced green onions
Steps
  1. Cook the bacon in the soup pot over medium heat until crisp. Lift it out onto a paper towel and pour off all but 1 tablespoon of fat.
  2. Add the broth to the pot, bring to a boil, stir in the mix, cover and simmer 15 minutes.
  3. Add the cream and salt and simmer uncovered on low 10 minutes.
  4. Off the heat, stir in the cheddar until melted and half the bacon. Let stand 5 minutes.
  5. Serve topped with the rest of the bacon and green onions.
Tip: Cooking the bacon in the soup pot first leaves browned bits that flavor the whole batch.

Questions About This Product

The things people actually want to know before they cook with it.

Can I make it vegan?
Yes. The dry mix contains only vegetables, rice and herbs. Use vegetable broth and swap the cream for full-fat coconut milk or a cup of cashew cream.
How spicy is it?
Mild. The cayenne gives a gentle warmth at the back of the throat rather than real heat. Add a pinch more cayenne or a minced chipotle if you want a kick.
Can I use water instead of broth?
You can, but the chowder will taste thin, since the mix has no salt or bouillon in it. If water is all you have, add a bouillon packet or a teaspoon of soup base and season well.
Can I cook it in a slow cooker or pressure cooker?
Yes. In a slow cooker, combine the mix and broth and cook on low 4 to 5 hours, then stir in the cream for the last 20 minutes. In a pressure cooker, cook the mix and broth at high pressure for 6 minutes, release, then simmer with the cream on the saute setting for 10 minutes.
How much salt should I add?
Start with 1/2 teaspoon after the cream goes in, then taste and work up. Most people land between 3/4 and 1 teaspoon for the whole pot.
How long do leftovers keep?
Refrigerate for up to 4 days and thin with a little broth or milk when reheating. It can be frozen, but the potato and rice soften, so it is best eaten fresh.

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