• Pork, Corn and Three-Pepper Soup

    1 vote
    Pork, Corn and Three-Pepper Soup
    Prep: 10 min Cook: 2 hours Servings: 4
    by Robyn Savoie
    381 recipes
    Experience a peck of peppers in this soup. There are actually three different types of peppers in this corn-filled soup: red sweet bell peppers, roasted green chilies and hot ground red pepper. Adjust the heat level by adding more or less ground red pepper.


    • 12 Oz. Lean Boneless Pork Loin, Sliced Into 1/4-Inch Thickness
    • 1 Tsp. Salt-Free Mrs. Dash Garlic and Herb Seasoning Blend
    • 2 Tbsp. Vegetable Oil
    • 1/2 Cup Red Bell Pepper, Diced
    • 1 Small Sweet Onion, Diced
    • 14 3/4 Oz. Can Cream-Style Corn
    • 1 Cup Chicken Broth
    • 1/2 Cup Whole Kernel Corn
    • 4 Oz. Canned Roasted Green Chilies, Diced
    • 1 Tbsp. Dried Parsley
    • 1 Cup 2% Milk (Tip)
    • 1/4 Tsp. Salt
    • 1/8 - 1/4 Tsp. Ground Red Cayenne Pepper (Tip)


    For Soup:
    Season sliced pork on both sides with salt-free seasoning; let rest in refrigerator 2 - 3 hours.
    In a large saucepan cook pork in 1 tablespoon hot oil for 3 - 4 minutes per side or until slightly pink in center. Remove from pan; place on cutting board and let rest 5 minutes. Add half of the broth to deglaze saucepan. Once saucepan has been deglaze, remove broth and set aside.
    Heat suacepan to evaporate any remaining moisture, then add 1 tablespoon oil. As soon as remaining oil is hot, add red bell pepper and onion to saucepan; cook until tender. Meanwhile, dice cooked pork; set aside.
    Stir in the cream-style corn, chicken broth, whole kernel corn, chopped green Chile peppers, parsley and diced pork. Bring to boiling; reduce heat. Simmer covered for 1 hour 30 minutes; stirring occasionally.
    Stir in milk, salt and ground pepper; simmer to heat through. Do not Boil.
    Cook's Tip:
    If you like chowder, replace milk with heavy cream for a thicker consistency.
    For a mild smoke flavor, replace cayenne pepper with chipotle pepper.

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