- Stand mixer (for mixing cornbread batter) - Hamilton Beach Professional Stand Mixer, Upgraded
- Cutting board (for chopping vegetables and handling baking dishes) - OXO Good Grips Extra-Large 18.5 x 13.5 Inch Nonstick Baking Sheet, Red & Blue
- Measuring cups and spoons (for precise ingredient measurements) - Wilton Premium Stainless Steel Set of Six Measuring Cups and Spoons
- Food processor (optional for dough preparation) - Hamilton Beach 12-Cup Food Processor with a 540W Motor, Green
- Mixing bowls (for mixing ingredients) - OXO Good Grips Stainless Steel Heavy Duty 8 Cup Measuring & Serving Bowls Set, Red, Blue
- Whisk (for incorporating air into mixtures and making batter smoother) - Hamilton Beach Professional Non-Stick Stainless Steel Balloon Whisk
- Skillet or frying pan (for sautéing bell peppers and other vegetables before adding to chowder) - All-Clad Stainless 12 Inch Chef's Pan, Lifetime Warranty
- Immersion blender (optional for pureeing soup if a chunkier texture is desired) - Cuisinart DCG-CT30MX Immersion Blender, Multimode Stainless Steel
- Cooking spoons and ladles (for stirring and serving) - OXO Good Grips Heavy-Duty 12 Cup Measuring & Serving Spoons Set, Red & Blue
- Storage containers (for storing prepared dishes or leftovers) - Pyrex Snapware Durable BPA Free Quart Container, Glass
- Pot holder (for safe handling of hot cooking utensils and pots) - OXO Good Grips Heat Resistant Silicone Kitchen Holder with Two Adjustable Holders
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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